THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


IN  MEMORY  OF 

Professor 
Benjamin  A.  Bernstein 


PHYSICAL  CULTURE 
COOK  BOOK 


COMPILED   AND   WRITTEN   UNDER   DIRECTION   OF 

BERNARR  MACFADDEN 

BY 

MRS.   MARY  RICHARDSON 
ASSISTED  BY  GEO.  PROPHETbrt 


Copyrighted,  1901,  by  BERNARR  MACFADDEN  in  U.  S.  A. 

Entered  at  Stationers  Hall,  London,  Eng. 

All  Rights  Reserved 


PUBLISHED  BY 

THE  PHYSICAL  CULTURE  PUBLISHING  CO. 
NEW  YORK,  U.  S.  A, 


Alphabetical  Index  see  pe^go  221 


Preface  and  first  three  chapters  written 
by  Mr.  Macfadderv 


AGRICULTURE 

GIFT 


;nc< 

PREFACE. 

The  art  of  cooking  should  be  taught  in  every 
public  school.  Every  boy  and  girl  should  not 
only  know  how  to  cook,  but  should  be  able  to 
quickly  detect  and  understand  the  causes  of 
bad  cooking. 

Though  there  may  come  a  day  when  foods 
can  be  tastily  and  wholesomely  prepared 
without  cooking,  such  a  vast  change  is  unques- 
tionably far  removed  from  the  present  age. 

Therefore,  knowledge  of  cooking  is  of  almost 
as  much  importance  as  that  of  reading  or  writ- 
ing. Thousands  become  regular  patrons  of  the 
doctors  simply  because  of  inferior  'cooking. 
The  best  food  in  the  world  can  be  made  indi- 
gestible and  almost  devoid  of  nourishment 

from  the  same  cause. 

• 

The  contents  of  this  book  will  plainly  set 

871 


4  PREFACE. 

forth  the  best  methods  of  preparing  all  the 
foods  now  used  on  the  table  of  the  average 
English-speaking  family. 

Too  often  cooking  is  looked  upon  merely  as 
the  art  of  preparing  food  to  tickle  the  palate 
of  gourmands  whose  sense  of  taste  is  so  dead- 
ened that  no  food,  not  highly  seasoned,  can 
be  enjoyed.  Such  persons  have  lost  the  power 
to  appreciate  the  delicate  flavor  of  the  whole- 
some, nourishing  foods.  It  is  the  taste  of  the 
seasoning  alone  that  they  crave. 

The  preparation  here  advised  is  meant  to 
bring  out  to  the  greatest  degree  the  most  deli- 
cate flavor  of  food,  and  therefore  but  little 
seasoning  is  used  with  the  exception  of  salt. 

Food,  properly  cooked,  properly  eaten,  in 
proper  quantities,  has  a  vast  influence  upon  the 
strength,  beauty  and  suppleness  of  the  body. 
The  brain,  too,  draws  all  its  nourishment  from 
the  same  source,  and  clear  and  strong  mental 
faculties  depend  more  upon  competent  cookery 
at  the  present  day  than  we  imagine. 


THE    PHYSICAL   CULTURE   COOK    BOOK.  5 

The  suggestions  contained  herein  are  pre- 
sented with  the  hope  that  they  will  be  of  mate- 
rial assistance  to  the  reader  in  building 
the  highest  degree  of  physical  and  mental 
powers  through  the  aid  of  nourishing  foods 
properly  and  palatably  prepared. 


_^M^ 


CHAPTER  I, 


The  following  bills  of  fare  were  used  at  the 
Physical  Culture  Health  Home  for  some  time : 

Dinner  was  served  at  10  o'clock  and  supper 
at  5  o'clock.  Usually  fruit  of  some  kind  was 
passed  around  early  in  the  morning. 

To  those  who  are  compelled  to  eat  at  the 
regular  hours  of  those  accustomed  to  three 
meals  per  day,  would  suggest  that  they  eat 
some  light  fruit  either  at  the  noon  or  the 
morning  meal,  and  the  two  heavy  meals  at  the 
other  meal  hours. 

Recipes  for  cooking  or  preparing  the  various 
dishes  in  the  bills  of  fare  will  be  found  on  the 
pages  given  in  parenthesis  to  the  right  of  each 
dish  mentioned. 

Salt  is  the  only  seasoning  allowed. 

Fruit  always  means  bananas  or  apples  and 
two  other  varieties. 

Especial  care  necessary  to  see  that  all  fruit 
is  served  at  proper  ripeness. 

Whole  wheat  bread  served  at  every  meal. 


8  THE   PHYSICAL   CULTURE   COOK   BOOK, 

Stewed  prunes  at  all  suppers. 

Strained  honey  is  used  instead  of  sugar. 

Milk  and  water  served  at  all  meals.  Guests 
are  especially  requested  to  abstain  from  drink- 
ing unless  to  actually  satisfy  thirst. 

SUNDAY. 

DINNER. 

Chicken  Soup,  77  Roast  Beef,  89 

Mashed  Potatoes,  50  Butter  Beans,  64 

Squash,  65  Tomatoes  (stewed),  61 

Graham  Flour  Cake  Fruit 

SUPPER. 

Fruit  Whole  Wheat,  15 

Eggs  fried  in  butter  Beet  Salad,  130 

Hot  Corn-Bread  Honey 

Nuts  and  Dates. 


MONDAY. 


DINNER. 


Split  Pea  Soup,  75  Turnips,  54 

Lentils,  Cutlets,  64  Dessert  (Custard  Pudding), 

Beets,  56  165 

Mashed  Potatoes,  50  Fruit 


THE   PHYSICAL   CULTURE   COOK   BOOK. 
SUPPER. 

Fruit  Whole  Wheat,  15 

Scrambled  Eggs,  116  Hominy,  125 

Lettuce  Salad,  130  Corn  Muffins,  hot,  39 

Nuts  Figs 


TUESDAY. 

DINNER. 

Baked  Potatoes,  50  Asparagus,  65 

Carrots,  53  Fruit 

Baked  Kidney  Beans  (dry),  Baked    Rolled    Oats    (with 
63  butter),  125 

SUPPER. 

Fruit  Whole- Wheat  Muffins 

Cheese.  Omelet,  118  (hot),  35 

Water  Cress,  130  Honey 

Whole  Wheat,  17  Nuts 


WEDNESDAY. 

DINNER. 

Roast  Chicken,  103  Tomatoes  (stewed),  61 

Peas,  au  Gratia,  64  Dessert    (Floating  Island), 

Egg  Plant,  66  165 

Baked  Sweet  Potatoes          Fruit 
(same  as  Irish  potatoes) ,  50 


10  THE   PHYSICAL   CULTURE   COOK   BOOK. 

SUPPER 

Fruit  Whole  Wheat,  15 

Boiled  Eggs,  115  Macaroni  with  Cheese,  69 

Tomato  Salad,  130  Hot  Corn  Muffins,  39 

Honey. 


THURSDAY. 

DINNER. 

Thick  Tomato  Soup,  74        Boiled  Potatoes,  49 
Lima  Beans,  63  Cauliflower,  57 

Green  Sugar-Corn,  61  Fruit 


SUPPER. 

Fruit  Whole  Wheat,  15 

Eggs  (Omelet),  116  Rice  with  Grated  Cheese,  68 

Honey  Nuts 

Hot  Whole- Wheat  Muffins,  Lettuce  Salad,  130 
35 


FRIDAY. 

DINNER. 

Baked  Fish,  82  Baked  Lentils 

Boiled  Potatoes,  49  Creamed  Cabbage,  57 

Onions  (stewed),  56  Fruit 

Custard  Pudding,  165 


THE   PHYSICAL   CULTURE   COOK   BOOK.  II 

SUPPER. 

Fruit  Whole  Wheat,  15 

Poached  Eggs,  116  Creamed  Potatoes,  50 

Honey  Hot  Corn-Muffins,  39 

Tomato  Salad,  129  Nuts  and  Dates. 


SATURDAY. 

DINNER. 

Split  Bean  Soup,  75  Green  Peas,  64 

Parsnips,  54  Pumpkin  Pie  with  Graham 

Fruit  Crust,  178,  183 

Baked   Sweet   Potatoes 
(same  as  Irish  Potatoes), 
50 

SUPPER.          ' 

Fruit  Whole  Wheat,  15 

Savory  Omelet,  116  Spaghetti  with  Cheese,  69 

Hot  Graham  Muffins,  37      Honey 
Nuts  and  Dates 


CHAPTER  II. 

PREPARATION     OF     WHEAT     AND     OTHER     WHOLE 
GRAINS. 

Unquestionably  some  of  the  most  nourish- 
ing and  most  wholesome  foods  can  be  obtained 
from  whole  grains  just  as  they  are  furnished 
by  Nature,  without  any  milling  or  other 
process.  In  a  recent  editorial  in  one  of  my 
magazines,  I  stated  very  clearly  my  opinion 
of  the  average  health  food  and  their  manu- 
facturers. Most  all  of  these  health  foods  are 
simply  poor  imitations  of  the  whole  grain  from 
which  they  have  been  manufactured,  and  in 
nearly  every  instance  when  properly  prepared 
the  whole  grain  itself  makes  a  superior  food. 

Many  of  these  health  foods  are  valuable 
and  most  all  are  far  superior  in  every  way  to 


THE   PHYSICAL   CULTURE   COOK   BOOK.  13 

the  many  defective  foods  such  as  white  bread 
used  throughout  the  country.  In  many  of 
these  prepared  foods  the  extreme  outer  cover- 
ing of  the  grain  has  been  removed.  This  con- 
tains the  fiber  which  is  valuable  as  a  means 
of  adding  bulk  to  the  food  and  as  a  means  of 
assisting  in  digestion,  assimilation  and  speedy 
evacuation.  Where  these  parts  of  the  grain 
have  been  removed  its  actual  food  value  has 
not  seriously  depreciated.  The  nourishment 
is  all  there.  Constipation  will,  however,  in 
many  cases  be  induced  by  continuing  the  use 
of  such  a  food,  because  of  the  need  of  that 
stimulation  to  the  peristaltic  action  of  the 
bowels  furnished  by  the  fibrous  element  con- 
tained in  the  outer  covering  of  the  grain. 

The  principal  advantage  of  the  health  foods 
over  the  entire  grain  lies  in  their  ease  of  prep- 
aration. Many  of  these  foods  have  been  cooked 
by  steam,  and  they  can  simply  be  placed  on 
the  stove,  in  milk  or  water,  and  when  brought 
to  a  boil  are  ready  to  serve.  In  fact,  some  of 
them  are  so  well  cooked  that  the  mere  addi- 
tion of  boiling  milk  or  boiling  water  will  be 
sufficient  to  prepare  them  for  the  table. 


14          THE   PHYSICAL   CULTURE   COOK   BOOK. 

Beware  of  all  concentrated  foods.  They  are 
harmful  in  nearly  every  instance.  There  must 
be  a  certain  bulk  to  all  foods  in  order  to  bring 
about  the  proper  results.  For  instance,  it  is  a 
well  known  fact  that  a  horse  fed  on  grain  alone 
will  never  thrive.  A  certain  amount  of  hay  is 
necessary  to  give  the  necessary  bulk  to  the 
food  and  to  furnish  that  fibrous  element  needed 
to  properly  stimulate  the  bowels.  A  horse 
not  fed  on  hay  will  frequently  begin  to  eat  the 
wood  of  which  the  stall  is  composed,  as  a  sub- 
stitute, thus  proving  conclusively  the  necessity 
for  this  fibrous,  woody  element. 

Do  not  be  deceived  by  the  claim  that  many 
of  these  health  foods  are  partly  digested  by 
some  special  preparation.  They  may  be  styled 
"pre-digested  foods."  In  many  cases  this  so- 
called  process  has  in  no  way  accomplished  this 
result.  Even  admitting  that  food  has  been 
partly  digested  it  actually  has  less  food  value 
because  of  this.  About  the  easiest  method  to 
weaken  a  strong  arm  is  to  lessen  the  labor 
which  is  its  daily  habit  to  perform,  and  the 
same  rule  applies  to  the  stomach.  If  this  or- 
gan was  supplied  with  partly  digested  foods, 


THE   PHYSICAL   CULTURE   COOK   BOOK.  1 5 

the  necessity  for  the  regular  performance  of 
its  normal  functions  would  disappear,  and  in- 
stead of  becoming  stronger  it  would  neces- 
sarily grow  weaker. 

Natural  foods,  just  as  nature  made  them, 
and  just  as  they  were  intended  for  man  and 
other  animals,  cannot  be  improved  upon  by 
man. 

Wheat'  is  unquestionably  the  most  perfect 
food  known.  It  supplies  in  almost  exact  pro- 
portions the  elements  needed  to  perfectly 
nourish  the  body.  I  will^  describe  the  process 
whereby  this  whole  grain  just  as  it  comes  from 
the  field  can  be  so  prepared  as  t'o  make  a  very 
palatable  and  nourishing  food.  .r 

Put  a  quantity  of  this  wheat  in  a  vessel  and 
soak  it  aver  night  in  water.  In  the  morning 
salt  to  taste,  pour  milk  over  it  and  simmer — 
not  boil — for  from  three  to  five  hours.  The 
longer  it  simmers  the  softer  it  will  become  and 
the  more  delicious  it  will  taste  when  first' 
placed  in  the  mouth,  though  it  would  be  well 
to  remember  that  thorough  chewing  will  bring 
out  slowly  but  surely  the  full  delicacy  of  its 
flavor  even  if  not  cooked  until  soft.  This 


1 6  THE   PHYSICAL    CULTUi/E   COOK   BOOK. 

wheat  can  be  eaten  with  butter,  honey,  cream 
or  cream  and  sugar,  though  if  the  taste  is  not 
accustomed  to  "palate  ticklers"  of  this  char- 
acter it  will  be  found  appetizing  without  any 
addition  whatever.  If  it  is  desired  to  make 
the  dish  especially  rich,  it  can  be  soaked  in 
milk  instead  of  water  over  night.  If  milk  can- 
not be  had,  water  can  be  used  for  boiling  in- 
stead, though,  of  course,  it  will  not  taste  so 
palatable. 

Now  the  process  which  I  have  described  for 
preparing  wheat  can  be  applied  to  almost  any 
of  the  whole  grains,  such  as  corn,  barley,  rye, 
etc.,  and  they  will  be  found  very  palatable  and 
very  nourishing. 

The  variety  of  dishes  which  can  be  made 
from  grains  in  this  way  is  almost  unlimited. 
For  instance  eggs  can  be  poached  or  prepared 
in  most  any  way,  and  served  on  boiled  wheat 
or  other  grains,  and  it  will  be  found  a  very 
palatable  and  nourishing  dish.  Grains  pre- 
pared in  this  way  can  be  added  to  a  salad  and 
will  greatly  increase  its  nourishing  and  appe- 
tizing qualities.  It  can  also  be  served  with 


THE   PHYSICAL   CULTURE   COOK   BOOK.  1 7 

steak  and  other  meats.  In  fact,  a  well  informed 
housekeeper  can  originate  an  unlimited  variety 
of  dishes  in  which  boiled  whole  grains  can  be 
used  to  great  advantage. 

In  case  you  should  be  caught  without  flour 
at  any  time,  bread  can  be  made  of  any  one  of 
these  whole  grains  by  the  following  process: 

Soak  the  grains  over  night  in  water.  In  the 
morning  salt  and  simmer  until  soft.  When 
possible  put  in  enough  water  to  cook  the  grain 
to  a  proper  degree  of  softness  without  adding 
more.  When  the  water  has  all  evaporated  and 
the  grains  have  become  soft,  remove  from  the 
stove  and  place  a  small  quantity  at  a  time  in 
a  jar,  and  put  through  the  same  process  re- 
quired in  mashing  potatoes.  This  will  reduce 
it  t'o  a  pulpy  mass.  Now,  using  gem  pans, 
place  in  a  hot  oven  and  allow  it  to  remain  until 
baked  through  to  a  proper  hardness.  Serve 
with  butter  or  as  ordinary  bread.  In  preparing 
this  be  careful  to  see  that  the  grain  has  been 
cooked  to  a  proper  degree  of  softness,  as  other- 
wise it  will  not  macerate  sufficiently. 

Foods  of  this  character  are  not    only    the 


1 8  THE   PHYSICAL    CULTURE   COOK   BOOK. 

cheapest,  but  the  most  wholesome,  the  most 
nourishing  and  about  the  most  easily  digested. 
Furthermore,  if  actual  nourishment  is  needed 
and  if  the  taste  has  not  been  deadened  by 
strong  condiments  or  sauces,  there  is  nothing 
that  tastes  more  delicious. 


CHAPTER  III. 

SPECIAL   INSTRUCTIONS. 

The  following  comments  must  be  given 
special  attention  by  all  who  make  any  use  of 
the  recipes  found  in  this  book.  We  do  not 
use  pepper  in  any  of  our  recipes.  If  so  accus- 
tomed to  the  use  of  this  particular  condiment 
that  no  dish  is  appetizing  when  omitted,  it  can 
be  added  wherever  desired.  One  hygienist 
suggests  that  where  pepper  is  absolutely  nec- 
essary take  a  small  piece  of  red  pepper,  a 
quarter  or  half  of  an  inch  square,  and  place 
it  in  the  food.  After  this  pepper  has  remained 
for  awhile  it  can  be  removed  and  the  food  will 
then  be  seasoned  without  any  part  of  the  pep- 
per remaining. 

Wherever  flour  is  mentioned,  the  reader 
will  please  understand  that  we  mean  whole- 
wheat flour.  Please  give  particular  attention 
to  this. 

Frequently  through  the  book  you  will  find 
the  word  "fry"  mentioned.  Please  distinctly 


20  THE   PHYSICAL   CULTURE   COOK   BOOK. 

understand  that  we  do  not  in  any  way  recom- 
mend the  use  of  fried  foods  as  the  term  is  or- 
dinarily understood.  Whenever  this  is  men- 
tioned we  mean  that  the  tood  is  to  be  fried 
in  a  vessel  containing  sufficient  pure  vegetable 
oil  to  entirely  immerse  it,  the  oil  being  heated 
to  a  smoking  degree.  When  the  food  is  cooked 
in  this  manner  a  thin  crust  is  formed  imme- 
diately the  oil  comes  in  contact  with  it,  and 
this  crust  prevents  the  oil  from  penetrating  the 
food.  If  the  oil  is  not  heated  sufficiently  it 
will  penetrate  and  saturate  the  food. 

Frequently  through  the  book  you  will  find 
baking  powder  mentioned.  There  are,  of 
course,  several  good  brands  of  baking  powder 
on  the  market,  but  absolutely  pure  baking 
powder  is  easily  made.  It  is  composed  of  two 
parts  of  cream  of  tartar  and  one  part  bicar- 
bonate of  soda.  These  two  elements  can  be 
kept  in  every  kitchen  in  separate  bottles  well 
corked,  and  may  be  used  in  proportion  to  suit. 
This  baking  powder  is  cheaper,  purer  and 
more  reliable  than  any  brand  on  the  market. 

You  will  find  a  few  recipes  for  "devilled" 
dishes.  One  hygienist  remarked  that  all  dishes 


THE   PHYSICAL   CULTURE    COOK    BOOK.  21 

of  this  nature  are  so  devilish  that  it  would 
have  been  better  to  have  left  them  out  en- 
tirely. However,  if  our  readers  desire  to  run 
the  risk  it  is  their  affair,  though  we  desire  to 
warn  them  that  dishes  of  this  nature  can  only 
be  digested  by  strong  stomachs. 

A  good  brand  of  yeast  is  put  up  in  small 
dry  cakes  enclosed  in  round  cans,  and  can  be 
bought  in  most  any  grocery  store,  and  can  be 
used  wherever  yeast  is  recommended. 

We  thoroughly  realize  that  we  cannot  con- 
vert the  public  to  the  strictest  hygienic  meth- 
ods, and  there  are  several  recipes  for  dishes 
that  we  do  not  personally  recommend  and 
would  not  eat  ourselves.  Those,  however, 
who  are  in  the  habit  of  using  such  dishes  and 
must  be  regularly  supplied  with  them  will 
find  the  method  of  preparation  here  advised 
superior  to  the  ordinary  methods. 

For  instance  you  will  find  recipes  for  pre- 
paring pork,  lamb,  and  veal.  Pork  should 
never  be  eaten  at  any  time  under  any  circum- 
stances. Lamb,  veal  and  all  immature  meats 
are  preferably  avoided. 


CHAPTER  IV. 

A   WORD   ON    COOKING. 

This  little  book  has  two  chief  aims.  First, 
it  is  designed  to  serve  as  a  guide  to  whole- 
some cookery  and  hygienic  diet,  and  so  dishes 
which  contain  much  condiment,  very  high 
seasoning  or  unhealthful  combinations  are 
omitted.  Since  the  chemistry  of  cooking  is  a 
study  in  itself,  this  book  does  not  pretend  to 
teach  it  thoroughly;  but  some  hints  have  been 
given,  in  the  various  chapters,  in  regard  to  the 
value  of  foods,  their  proper  combination,  etc. 
Every  housewife,  hov/ever,  ought  to  know 
something  of  the  chemistry  of  cookery,  and 
every  member  of  the  household  should  take 
enough  interest  in  his  own  welfare  to  under- 
stand and  follow  a  few  of  the  simplest  rules  of 
hygiene.  The  most  careful  preparing  will  not 
make  food  digestible  unless  it  be  well  masti- 
cated, for  instance;  nor  can  one  continually 


THE   PHYSICAL   CULTURE    COOK   BOOK.  23 

overeat  of  the  simplest  food  with  impunity. 
On  the  other  hand,  enough  must  be  taken  to 
nourish  the  system,  and  each  must  judge  for 
himself  just  how  much  that  should  be.  The 
proper  combination  of  foods  is  another  im- 
portant branch  of  the  subject,  and  a  few  ex- 
planations, hints  and  examples  will  be  found 
in  the  chapter  on  menus. 

The  second  aim  of  this  book  is  to  provide 
some  simple  and  explicit  receipts  which  can 
be  easily  followed.  Too  many  cook-books  are 
so  vague  and  general  as  t'o  be  quite  useless  to 
the  beginner,  and  others  give  such  elaborate 
and  expensive  dishes  that  only  a  small  minor- 
ity of  the  housekeepers  find  them  available. 
The  following  recipes  are  the  result  of  years 
of  experience  in  cooking  and  of  study  to  make 
the  daily  meals  of  a  family  nourishing  and 
wholesome.  Most  of  them  have  been  tried 
and  found  useful  as  well  as  tasty. 

Too  many  cooks  make  no  distinction  in  their 
manner  of  cooking  different  articles  of  food. 
To  most  of  them  it  simply  means  starting  a 
raging  fire,  popping  everything  into  water  and 
boiling  it  as  fast  as  possible;  or  into  a  very 


24  THE   PHYSICAL   CULTURE   COOK   BOOK. 

hot  oven,  with  the  sole  object  of  finishing 
quickly.  While  the  nature  of  some  few  dishes 
requires  that  they  cook  quickly,  many  foods 
are  improved  in  nutritive  value  and  in  flavor 
by  long,  slow  cooking,  i.e.,  at  a  low  temperature. 
Rapid  boiling  renders  many  things  indigest- 
ible, unpalatable  and  unfit  for  the  stomach; 
whereas,  if  cooked  properly  they  would  be 
quite  wholesome. 

Without  going  deeply  into  the  chemical 
changes  which  take  place  in  cooking,  let  us 
look  at  a  simple  example  of  the  value  of  slow 
cooking.  It  is  an  accepted  fact  that  an  egg  is 
more  digestible  if  cooked  slowly  in  water  at  a 
temperature  of  160°  F.  than  at  212°,  or  boiling 
point.  In  this  case  it  is  because  the  albumen 
of  the  egg  is  coagulated  and  rendered  less 
soluble  at  the  higher  temperature.  For  other 
reasons,  meat  is  often  improved  by  slow  cook- 
ing. Rapid  boiling  toughens  the  fibers  of  the 
meat,  while  slow  cooking,  in  its  own  juices, 
makes  it  tender  and  palatable.  The  cheaper 
cuts,  especially,  which  really  contain  just  as 
much  if  not  more  nourishment  than  the  ex- 


THE   PHYSICAL   CULTURE   COOK   BOOK.  25 

pensive  steaks  and  fillets,  should  be  cooked 
long  and  slowly,  and  will  be  found  very  tasty. 

The  grains  are  much  improved  by  the  slow 
method.  The  Scotch,  who  use  so  much  oat- 
meal, cook  it  for  hours,  sometimes  all  day.  As 
we  Americans  use  oatmeal,  largely  as  a  break- 
fast cereal,  it  would  seem  hardly  possible  t'o 
get  it  done  in  time  without  rising  in  the  middle 
of  the  night  to  start  it.  It  is  a  good  plan,  how- 
ever, to  put  the  oatmeal  for  tb-morrow's  break- 
fa'st  on  the  back  of  the  stove,  with  plenty  of 
water,  in  a  covered  pot,  after  the  fire  has  been 
banked  up  for  the  night,  and  leave  it  until 
morning,  when  it'  may  be  pushed  forward  and 
allowed  to  boil  briskly  for  a  time  if  necessary. 
Corn-meal  mush  is  also  improved  in  digesti- 
bility, and  a  sweet,  nutty  flavor  is  imparted  to 
it  if  cooked  slowly  two  or  three  hours.  Rice 
may  be  prepared  for  convalescents,  or  persons 
of  weak  digestion,  by  cooking  four  or  five 
hours,  and  it  will  be  found  very  nutritious. 

Many  vegetables  are  improved  by  this 
method.  The  legumes  can  be  cooked  slowly 
all  day  to  advantage.  An  excellent  nourishing 
soup  may  be  made  by  setting  a  pot  of  beans 


26         THE  PHYSICAL   CULTURE  COOK  BOOK. 

(with,  of  course,  water,  seasonings,  etc.)  on 
the  back  of  the  stove  in  the  morning  and  leav- 
ing them  to  cook  very  gently  and  slowly  until 
the  soup  is  dished  for  dinner.  Many  of  the  old 
or  dried  vegetables,  too,  may  be  cooked  long. 
In  fact,  the  list  of  foods  which  require  slow 
cooking  is  a  long  one. 

For  the  following  chapters,  the  proper  time 
required  for  cooking  each  dish  is  given. 


CHAPTER  V. 

BREAD,   ROLLS,   BISCUITS,   ETC. 

Bread  made  of  the  whole  grain  flours  forms 
a  most  important  article  of  diet,  since  the 
grains  contain  more  nourishment  than  any 
other  foods.  It  would  seem  almost  unneces- 
sary, in  this  age  of  hygienic  reform,  to  speak 
at  any  length  of  the  unwholesomeness  of  the 
ordinary  bolted  "white"  flour  as  compared 
with  the  entire  wheat  or  other  coarser  flours. 
Yet  we  see  "white  bread"  served  at  so  many 
tables,  and  so  little  use  made  of  the  whole 
wheat  flour,  that  one  must  needs  conclude  that 
many  people  are  unacquainted  with  the  hy- 
gienic value  of  the  latter.  In  making  the 
white  flour,  much  of  the  nourishing  part  of  the 
grain  is  bolted  away,  leaving  little  but  the 
starchy  element,  whereas  in  the  entire  or 


28  THE   PHYSICAL   CULTURE   COOK   BOOK. 

whole  wheat  flour,  the  gluten  and  phosphates, 
so  necessary  to  build  muscle,  to  make  bone,  to 
enrich  the  blood,  are  retained.  Whole-wheat 
bread  is  easier  of  digestion,  better  for  the  teeth 
and  much  more  nourishing  than  the  white, 
and  as  all  kinds  of  biscuits  and  rolls,  and  even 
cakes  and  pies,  can  be  made  from  the  whole- 
wheat flour,  it  is  used  in  most  of  the  following 
recipes.  Try  it,  and  I  doubt  if  you  will  ever 
go  back  to  the  other  flour.  Above  all,  give  it 
to  the  children,  whose  growing  bodies  need 
just  the  elements  it  contains. 

For  shortening,  use  pure  olive  oil  instead 
of  lard. 

In  making  bread  a  few  general  directions 
must  be  carefully  followed.  Sift  the  flour  and 
do  not  let  it  be  too  cold — it  is  best'  to  set  it  in  a 
warm  place  for  an  hour  or  so  before  using, 
have  the  water  or  milk  warm,  and  dissolve  the 
yeast  in  warm  water;  make  a  soft  dough;  set 
in  a  warm  place,  out  of  draughts,  and  cover 
with  a  pan  and  a  cloth,  to  rise  over  night. 
When  in  the  pans,  the  dough  should  only  one- 
half  or  one-third  fill  them ;  the  pans  should  be 
put  in  a  warm  place  for  the  second  rising.  I 


THE   PHYSICAL   CULTURE   COOK   BOOK.  29 

put  mine  on  the  plate  warmer  if  the  fire  is  not 
too  hot. 

The  oven  must  be  moderately  hot.  Try  it 
by  putting  your  bare  arm  in,  and  if  you  cannot 
count  thirty  without  withdrawing  your  arm 
it  is  too  hot.  The  heat  should  be  steady  while 
the  bread  is  baking. 

Put  the  loaves  on  the  bottom  of  the  oven 
at  first,  and  lay  a  piece  of  brown  paper  over 
them,  or  on  the  grate  of  the  oven,  to  prevent 
the  crust  from  getting  too  brown. 

In  making  muffins  or  biscuits,  have  the 
dough  soft;  bake  quickly,  of  course;  always 
mix  the  baking  powder  with  the  flour,  and  sift 
with  the  other  ingredients. 

i.  Whole-Wheat  Bread  No.  i  (Excellent). 
— Two  quarts  flour,  one  quart  lukewarm  milk, 
one-half  cake  compressed  yeast,  one-half  cup 
molasses,  one  tablespoonful  shortening,  two 
teaspoonfuls  salt. 

Dissolve  the  yeast  in  a  little  of  the  warm 
water.  Sift  and  warm  the  flour,  work. in  the 
shortening,  and  add  other  ingredients.  Mix 
well,  either  with  a  spoon  or  with  the  hands. 
The  dough  will  be  too  soft  to  knead,  but  must 
be  mixed  or  beaten.  Let  it  rise  over  night.  In 


30          THE   PHYSICAL   CULTURE   COOK   BOOK. 

the  morning  mix  well  again.  Pat  into  two 
greased  bread  pans,  cover  and  set  in  a  warm 
place  to  rise  again  for  about  one  hour  or  until 
risen  to  the  tops  of  the  pans.  Bake  i%  hours 
in  a  moderate  oven. 

2.  Whole- Wheat  Bread  No.  2. — Two-quaris 
flour,  one-half  pint  lukewarm  water,  one  pint 
warm  milk,  one-half  cake  yeast,  one-half  cup 
molasses,  two  teaspoonfuls  salt,  four  potatoes. 

Peel  and  boil  the  potatoes  in  as  little  water 
as  possible.  When  soft,  mash  and  add  suffi- 
cient of  the  warm  water  and  milk  to  make 
one  quart  liquid.  Proceed  as  for  whole- 
wheat bread  No.  i. 

3.  Graham  Bread  No.  i. — One  quart  Graham 
flour,  one  pint  white  flour,  one  handful  Indian 
meal,  one-half  cup  molasses,    one-half    yeast 
cake,  enough  warm  milk  or  milk  water  to  mix 
to  a  dough  as  stiff  as  you  can  stir  it.   Let  rise 
over  night,  covered,  in  a  warm  place.     In  the 
morning  stir  again  a'nd  fill   two  bread  pans 
about  one-third  full,  and  set  to  rise  again  for 
an  hour  or  until  the  pans  are  full.     Bake  in  a 
moderate  oven  i  to  iy2  hours. 

4.  Graham    Bread    No.    2. — One-half  yeast 
cake,  one  cup  of  molasses  (or  one-half  cup,  if 
you  do  not  wish  the  bread  so  sweet),  one  tea- 


THE   PHYSICAL   CULTURE   COOK   BOOK.  3T 

spoonful  salt,  one  tablespoonful  shortening, 
one  pint  warm  water,  enough  Graham  flour  to 
make  a  soft  dough.  Mix  and  stir  well,  and  let 
rise  over  night.  In  the  morning  mix  again, 
put  in  greased  pan,  let  rise  again  and  bake  ij^ 
hours  in  moderate  oven. 

5.  Rye  Bread. — One  pint  white  flour,    one 
tablespoonful  shortening,  one-third  yeast  cake 
dissolved  in  one  pint  warm  water,  one  table- 
S'poonful  brown  sugar.     Mix  well  and  set  to 
rise  over  night.    In  the  morning  add  one  pint 
warm  milk,  one  teaspoonful  salt,  a  small  pinch 
of  soda  dissolved  in  very  little  warm  water 
and  rye  flour  to  make  a  pliable  dough  not  quite 
stiff  enough  to  handle.     Mix  well,    put  in  a 
greased  pan  to  rise  again,  and  bake  one  hour 
in  a  moderate  oven.  * 

6.  Aerated  or  Peptic  Bread. — Two  cups  en- 
tire wheat  flour,  one  cup  sweet  milk,  two  tea- 
spoonfuls  baking  powder,  two  tablespoonfuls 
brown  sugar,  one-quarter    small    teaspoonful 
baking  soda,  pinch  salt.     Sift  baking-powder 
and  soda  with  the  flour;  add  the  other  ingre- 
dients and  stir  thoroughly  and  quickly.     Put 
in  well-greased  pan  and  bake  in  a  moderate 
oven   ij4   hours.     When   done,  cover  with   a 
clean  cloth  while  cooking. 


32          THE   PHYSICAL   CULTURE   COOK  BOOK. 

7.  "Peptic"  Graham  Bread. — For    one    loaf. 
Three  cups  Graham  flour,  one  cup  white  flour, 
one  and  one-half  teaspoonfuls  salt,  two  and 
one-half    teaspoonfuls    baking    powder.     Put 
these  ingredients  in  a  bcwl,  mix  well  with  a 
spoon.    Make  a  well  in  center,  pour  in  oftie  large 
t'ablespoonful  New  Orleans  molasses  and  one 
pint  of  water.    With  a  large  spoon  stir  quickly 
and  thoroughly  together.     When  all  the  flour 
is  wet  stir  it  a  moment  longer,  then  turn  at 
once  info  a  well-greased  baking  pan.    Smooth 
the  top  of  the  dough    with  a  knife    dipped  in 
melted  butter.     Bake  at  once,  in  a  moderate 
oven,  one  hour    and  a  quarter.     As    soon    as 
baked  remove  from  the  pan  and  wrap  in  a  cloth 
until  cool. 

8.  "Boston  Brown  Bread/' — One   even    cup 
of  Indian  meal,  one  heaping  cup  of  rye  meal, 
one  cup  entire-wheat  flour,  one  teaspoonful  of 
salt,  one  teaspoonful  of  soda,  one-half  cup  of 
molasses.     Mix  very  thoroughly  together,  the 
meal,  salt  and  soda.    Add  one  pint  of  hot  water 
to  the  molasses  and  stir;  pour  the  molasses 
and  water  into  the  middle  of  the  meal,  and  stir 
till  smooth  batter.   Put  in  a  buttered  tin  boiler, 
cover  tightly,  and  set  in  a  covered  iron  kettle 
to  boil  three  hours,  adding  water  as  may  be 
necessary.    When  done  set  the  bread  boiler  in 


THE   PHYSICAL   CULTURE   COOK   BOOK.  33 

the  oven  for  one-half  hour.    Milk  may  be  used 

instead  of  water  if  desired. 

8a.  Brown  Bread. — Three  cups  Indian  meal, 
one-half  teaspoonful  salt,  two  cups  warm 
water,  two  cups  sour  milk,  two  tablespoonfuls 
cream,  two  teaspoonfuls  soda,  two  and"  a  half 
cups  flour,  or  enough  to  thicken.  Mix  well 
and  bake  in  a  very  slow  oven  four  to  six  hours. 
If  possible,  use  a  covered  pan  to  bake  in. 

9.  Gluten  Bread. — One-sixth  cake  dry  hop 
yeast,  one  cup  warm  water,  one  heaping  tea- 
spoonful  butter,  and  two  and    one-half    cups 
gluten  flour.     Mix  thoroughly,  cover  closely, 
and  let  rise  over  night.     Knead  into  loaves  in 
the  morning,  using  as  little    gluten    flour  as 
possible,  let  rise  and  bake  one-half  hour. 

10.  Tea  Rolls. — In  the  morning  take  three 
pints  of  entire  wheat  flour,  rub  into  it  two  tea- 
spoonfuls  of  butter.     Then  add  one  teaspoon- 
ful salt,  two  tablespoonfuls  of    sugar,    about 
one-half  of  a  compressed  yeast'  cake  dissolved 
in  water  or  milk,  slightly  warmed,  using  suffi- 
cient to  knead  a  soft  dough.     Cover  and  let 
rise  until    light    and    spongy.     Then  roll  out 
about  three-fourths  of  an  inch  thick  and  cut 
round  and  spread  each  one  with  melted  butter 


34  THE    PHYSICAL    CULTURE    COOK    BOOK. 

and  fold.    Then  lay  them  close  in  a  tin  and  let 
rise  again. 

11.  Breakfast     Rolls. — One     quart    whole 
wheat  flour,  one-half  pint  milk,  one-half  pint 
water,  one-third  yeast  cake,  two  tablespoonfuls 
sugar,  two  tablespoonfuls    shortening,    pinch 
salt.    Mix  thoroughly  at  night  and  set  to  rise. 
In  the  morning  mix  again  and  make  into  small 
rolls.    Put  in  a  greased  pan  and  let  rise  twenty 
minutes,  or  until  light.     Brush  over  the  tops 
with  melted  butter  or  milk  and  bake  one-half 
hour. 

Or  take  some  risen  bread  dough,  work  into 
it  in  the  morning  one  tablespoonful  but'ter  and 
proceed  as  above. 

12.  Whole- Wheat     Gems     (Good).— One 
quart  whole-wheat  flour,  one  quart  water,  one 
tablespoonful  melted  shortening,    two    table- 
spoonfuls    sugar,    two     teaspoonfuls    baking 
powder,  a  pinch  salt.     Beat  thoroughly,    put 
into  hot  greased  gem  pans  and    bake  twenty 
minutes  in  a  hot  oven. 

13.  Graham  Gems  (No.  i). — One  pint  water, 
one  pint  milk,  enough  Graham  flour  to  make 
a  batter  which  will  drop  from  a  spoon  and  not 
run.     Stir  very  thoroughly,  put  in  hot,  well- 
greased  gem  pans  and  bake  quickly  in  a  hot 


THE   PHYSICAL   CULTURE   COOK   BOOK.  35 

oven.  These  gems  are  recommended  as  whole- 
some by  several  authorities.  Experience  will 
help  in  the  matter  of  the  softness  of  the  dough, 
etc. 

14.  Graham  Gems  (No.  2). — Three  cups  Gra- 
ham flour,  two  teaspoonfuls  baking  powder, 
one  egg,  one  cup  milk,  one  cup  water,  one-half 
teaspoonful  salt.     Beat  thoroughly  and  pour 
in  heated  gem  pans.     Bake  fifteen  to  twenty 
minutes. 

15.  Rye  Gems. — One  cup  rye  flour,  one  cup 
cornmeal,  one  cup  Graham  flour,  one  teaspoon- 
ful salt,  two  teaspoonfuls  baking  powder,  and 
one  pint  sweet  milk  or  water.     Bake  in  hot 
gem  pans  twenty  minutes. 

16.  Sally  Lunn. — Three  eggs,  one-half  cup 
butter,  one  cup  milk,  three  cups  flour,  two  tea- 
spoonfuls  baking  powder,  one-half  teaspoonful 
salt.     Stir  the  butter,  melted,  into  the  beaten 
yolks ;  add  the  milk,  the  flour  (into  which  the 
baking  powder  has  been  sifted),  and  the  whites 
last.    Bake  in  one  loaf,  in  a  steady  oven. 

17.  Whole- Wheat  Muffins  (No.  i).— Table- 
spoonful  of  pure  olive  oil ;    tablespoonful    of 
honey  or  sugar;  one  egg  beaten  with  a  cup 
of  milk;  one  and  one-half  cups  of  whole-wheat 


36          THE   PHYSICAL   CULTURE   COOK   BOOK. 

flour;  one  teaspoonful  baking  powder;  salt- 
spoonful  of  salt. 

Beat  the  olive  oil,  sugar  and  egg  together, 
then  add  the  cup  of  milk.  Mix  the  flour,  bak- 
ing powder  and  salt  well ;  then  mix  all  well 
together. 

Bake  in  a  hot  oven  for  twenty  minutes. 

This  portion  will  make  twelve  muffins. 

18.  Whole- Wheat    Muffins    (No.  2).— Two 
cups  entire-wheat  flour,  two  cups  milk,  one 
egg  well  beaten,  two  teaspoonfuls  baking  pow- 
der.   Mix  powder  and  flour,  stir  in   egg  and 
milk  thoroughly  and  pour  into  hot  gem  pans. 
Bake  in  hot  oven  one-half  hour,  or  until  done. 

19.  Whole-Wheat    Muffins    (No.  3)     (Deli- 
cious).— One  quart  flour,    three    teaspoonfuls 
baking  powder,  one  tablespoonful  sugar,  a  lit- 
tle salt,  water  to  make  a  batter  a  little  stiffer 
than  for  pancakes.     Bake   in  greased   muffin 
rings  on  a  hot-greased  griddle.    Serve  at  once. 
Do  not  hesitate  to  try  this  recipe  because  it 
calls  for  no  milk  and  eggs ;  it  makes  the  light- 
est and  tenderest  of  muffins. 

20.  Muffins. — Three  eggs,  whites  and  yolks 
beaten  separately,  one  pint  sweet  milk,    one 
tablespoonful  melted  butter,  two  teaspoonfuls 


THE  PHYSICAL   CULTURE  COOK  BOOK.          37 

baking  powder,  flour  enough  to  stiffen.     Bake 
twenty  to  thirty  minutes  in  a  hot  even. 

21.  Breakfast  Muffins. — One  cup  sugar,  one 
egg,  one  tablespoonful  melted  butter,  one  pint 
sweet  milk,  three  cups  flour,  two  teaspoonfuls 
baking  powder,   one    teaspoonful    salt.     Mix 
well,  put  in  hot  buttered  pans,  and  bake  twen- 
ty to  thirty  minutes.      This    amount    makes 
twelve  muffins. 

22.  Rye  Muffins  (No.  i). — One  cup  rye  flour, 
one-quarter  cup  sugar,    one-half    teaspoonful 
salt,  two  teaspoonfuls  baking  powder,  one  cup- 
ful white  flour,  one  egg,  one  cupful  sweet  milk. 
Mix  well,  put  in  hot  muffin  pans  and  bake  in  a 
hot  oven  fifteen  to  twenty  minutes. 

23.  Rye  Muffins  (No.  2). — One  cup  rye  liour, 
one  cup  Graham  flour,  one  cup  wheat  flour, 
half  a  teaspoonful  salt,  two  teaspoonfuls  bak- 
ing   powder,    one    tablespoonful    sugar,     two 
eggs,  two  cups  milk  or  water.    Bake  in  muffin 
rings  fifteen  to  twenty  minutes. 

24.  Graham    Muffins. — One    quart    Graham 
flour,  two  teaspoonfuls  baking  powder,    two 
tablespoonfuls  sugar,  a  little  salt,  one  table- 
spoonful  butter,  egg  and  two  cups  milk.    Bake 
in  small  pans  at  once  in  a  good  even,  fifteen 
minutes. 


3  THE    PHYSICAL   CULTURE    COOK   BOOK. 

25.  Rice  Muffins  (No.  i). — Take  one  cup  cold 
boiled  rice,  two  cups  flour,  two  eggs,  two  cups 
milk,  one  tablespoonful  butter  and  one  tea- 
spoonful  salt.  Beat  very  hard  and  bake  quickly. 

26.  Rice  Muffins  (No.  2). — One  cup  boiled 
rice,  one  cup  sweet  milk,  two  eggs,  two  table- 
spoonfuls  melted  butter,  one  teaspoonful  sugar, 
two  of  baking  powder,  and  enough    flour    to 
make  a  batter;  beat  hard  and  add  the  baking 
powder  the  last  thing.    Bake  in  muffin  rings, 

27.  Barley  Muffins. — One  cup  barley  flour, 
two  table  spoonfuls  sugar,  one  tablespoonful 
melted  butter,  one  egg,  one  cup  milk,  one  tea- 
spoonful   baking  powder,   a   little   salt.      Mix 
well,  beat  up  and  bake  in  greased  muffin  pans 
about  twenty  to  thirty  minutes. 

28.  English  Muffins. — One  quart1  flour,  one- 
half  teaspoonful  sugar,    one  teaspoonful  salt, 
two  teaspoonfuls  baking  powder,  one  and  one- 
quarter  pints  sweet  milk.    Have  batter  a  little 
stiffer  than  for  griddle  cakes.    Have  a  griddle 
hot  and  greased,  lay  greased  muffin  rings  on 
it,  fill  them  half  full,  and  when  risen  to  the 
top  turn  with  cake  turner.     Do  not  bake  too 
brown.    When  done,  pull  apart,  to'ast  slightly, 
and  butter.    Serve  at  once. 


THE    PHYSICAL    CULTURE    COOK    BOOK.  39 

29.  Corn    Muffins    (No.    i)    (Good). — Two 
cups  Indian  meal,  o"ne  cup  flour,  two  cups  milk, 
one  tablespoonful   sugar,   two   tablespoonfuls 
melted  butter,  two  teaspoonfuls  baking  pow- 
der, three  eggs,  a  pinch  salt,  beaten  separately. 
Mix  meal,  milk,  yolks  of  the  eggs,  sugar,  but- 
ter, add  the  flour  mixed  with  the  baking  pow- 
der, lastly  the  whites  of  the  eggs.    Beat  well 
and  bake  in  hot-greased  pans  in  a  hot  oven. 
This  makes  twelve  muffins. 

30.  Corn   Muffins    (No.    2)    (Good).— Two 

cups  corn-meal,  one  and  one-half  cups  flour, 
two  and  one-half  cups  sour  milk,  two  eggs 
beaten  separately,  one  teaspoonful  shortening, 
one  teaspoonful  salt,  one-half  cup  molasses, 
one-half  teaspoonful  baking  soda,  one  tea- 
spoonful  baking  powder.  Beat  well  and 
quickly,  put  in  hot  gem  pans,  and  bake  one- 
half  to  three-quarters  of  an  hour.  This  quan- 
tity makes  twelve  muffins.  ' 

The  soda  must  be  put  into  the  sour  milk,  of 
course.  Some  cooks  leave  out  the  baking 
powder  and  use  more  soda,  but  I  like  the  other 
way  better.  These  muffins  will  be  found  nicer 
than  those  made  with  sweet  milk.  Buttermilk 
also  may  be  used. 

31.  Grandma's  Johnny  Cake  (Delicious).— 
Pour  one  quart  boiling  water  over  one  quart 


40         THE  PHYSICAL   CULTURE   COOK  BOOK. 

corn-meal  and  let  cool ;  add  two  tablespoonfuls 
melted  butter,  two  tablespoonfuls  molasses, 
two  eggs,  beaten  separately,  one  full  pint  sour 
milk,  in  which  mix  one  teaspoonful  soda,  three 
tablespoonfuls  white  flour,  in  which  mix  on& 
teaspoonful  baking  powder,  one  teaspoonfnl 
salt.  Beat  well,  adding  the  whites  of  the  eggs 
last.  Bake  in  a  sheet  (in  a  greased  dripping- 
pan)  three-quarters  to  one  hour  in  a  hot  oven. 
If  no  sour  milk  is  at  hand,  omit  the  soda  and 
use  two  good  teaspoonfuls  baking  powder. 

32.  Corn-Pone. — One    quart    Indian     meal, 
one     teaspoonful     salt,     two      tablespoonfuls 
melted  butter  or    shortening,    cold    water  to 
make  a  soft  dough.    Bake  in  a  thin  cake,  in  a 
hot  oven. 

33.  Graham  Puffs  No.  i. — Beat  one  egg,  then 
add  one  pint  sweet    milk,    one    pint  Graham 
flour,  and  a  pinch  of  salt.    Beat  all  briskly  with 
egg  beater,  pour  in  hot-greased  gem  pans,  and 
bake  in  hot  oven. 

This  amount  makes  twelve  puff  3.    Hot  cups, 
greased,  are  better  than  tins. 

34.  German  Puffs  No.  2. — One    pint   sweet 
milk,  one-half  pound  flour,  two  ounces  butter, 
and  four  eggs.    Separate  t'he  eggs  and  beat  the 


THE   PHYSICAL   CULTURE   COOK   BOOK.          41 

yolks  until  thick;  warm  the  butter  and  milk 
until  the  butter  is  melted ;  when  cold,  stir  in, 
slowly,  the  yolks  of  the  eggs;  mix  with  the 
flour.  Whisk  the  whites  dry,  stir  through  very 
lightly  and  bake  in  buttered  cups  not  half  full. 

35.  Pop-Overs. — One  egg,  white    and    yolk 
beaten  separately,  one  cup    sweet    milk,  one 
cup  flour,  a  pinch  salt.     Bake  twenty  minutes 
in  greased  cups. 

36.  Whole-Wheat     Pop-Overs. — One     and 

one-half  cups  entire-wheat  flour,  one-half  cup 
white  flour,  one  tablespoonful  sugar,  one  t'ea- 
spoonful  salt,  one  tablesponful  melted  but- 
ter, three  eggs,  beaten  separately.  Beat  batter 
well  and  bake  in  buttered  stoneware  cups  for 
twenty  minutes  in  hot'  oven,  then  reduce  the 
heat  and  bake  twenty  minutes  more.  They 
will  rise  to  three  or  four  times  their  height. 

37.  Crumpets. — Two  cups  milk,  three  cups 
flour,  three  tablespoonfuls  butter,  saltspoonful 
salt,  half  yeast  cake  dissolved  in  warm  water. 
Warm  the  milk;  beat  in  the  salted  flour,  the 
melted  butter,  and  the  yeast.    Let  this  sponge 
stand  in  a  warm  place  until  light.     Bake    in 
greased  muffin  rings  on  a  hot  griddle,  or  in 
patty  pans  in  the  oven.    In  either  case  fill  the 


42          THE    PHYSICAL    CULTURE   COOK    BOOK. 

pans  or  rings  only  half  full,  as  the  crumpets 
will  rise  in  baking. 

38.  Waffles,  i. — Three  cups  flour,  one  table- 
spoonful  butter,  two  eggs,  two  cups  milk,  two 
teaspoonfuls  baking  powder,  a  little  salt.  Beat 
the  eggs  until  light,  add  the  milk,  butter  and 
salt.    Stir  in  the  flour  with  the  baking  powder 
last.     Grease  your  waffle-irons  well. 

39.  Waffles,    2. — The    following    recipe     is 
perfect :    To  one  quart  of  flour  add  one  pint  of 
warm  (not  hot)  corn-meal  mush,  salt  to  taste, 
seven  eggs  beaten  light  separately,  one  tea- 
cupful  sweet  cream,  and  fresh  milk  sufficient 
to  make  a  thin  batter.     Stir  the    cream    and 
beaten  egg  yolks  into  the  mush,  then  add  the 
flour  and  fresh  milk,  stirring  well  and  mixing 
perfectly   smooth. 

The  egg-white,  beaten  to  a  stiff  froth,  should 
be  added  just  before  cooking.  The  batter 
should  be  as  thin  as  buttermilk,  and  the  waffle- 
irons  well  heated  and  greased. 

Raw  meal  will  not  do ;  it  must  be  made  into 
mush. 

40.  Maryland  or  Beaten  Biscuit. — Rub  one 

tablespoonful  each  of  butter  and  lard  into  one 
quart  of  sifted  flour,  with  one  teaspoonful  of 
salt;  gradually  add  milk  enough  to  make 


THE   PHYSICAL    CTLTUKE    COOK    BOOK.  43 

a  stiff  dough,  mixing  it  with  the  hand. 
When  the  dough  is  mixed,  lay  it  on  a 
floured  bread-board  and  beat  it  with  the  roll- 
ing pin,  turning  it  continually,  until  it  blis- 
ters and  cracks  loudly.  It  will  require  to  be 
beaten  about  half  an  hour.  When  the  blisters 
are  abundant  tear  off  pieces  of  the  dough  as 
large  as  an  egg,  mold  them  in  the  form  of  bis- 
cuits, prick  the  tops  with  a  fork,  and  bake  in 
a  rather  quick  oven. 

41.  Barley  Meal  Scones. — Two  pounds  bar- 
ley   meal,    three-fourths    teaspoonful    baking 
soda,  three-fourths  teaspoonful  cream  of  tar- 
tar,  half   a   teaspoonful   salt,   and   buttermilk. 
Mix,  and  add  enough  buttermilk  to  make  a 
nice,  soft  dough ;  then  sprinkle  a  little  meal 
on  the  baking  board,  and  roll  out  to  a  fourth 
of  an  inch  thick.     Cut  in  three  and  bake  on  a 
not  too  hot'  griddle. 

42.  Whole- Wheat  Griddle  Cakes  (Good).— 
Three  cups  entire-wheat  flour,  one  cup  Indian 
or  corn-meal,  three  teaspoonfuls  baking  pow- 
der, one  teaspoon  salt,  enough  water  to  make 
a  batter.    Beat  well  and  fry  on  a  hot  griddle. 
This  recipe   sounds  almost  too  simple  to  be 
good,  but  it  makes  the  lightest,  most  delicious 
cakes,  and,  if  properly  cooked,  are  wholesome. 


44          THE   PHYSICAL   CULTURE   COOK   BOOK. 

Do  not  put  too  much  grease  on  the  griddle — 
use  just  enough  to  keep  the  cakes  from  stick- 
ing. If  the  cakes  are  too  thick,  when  cooked, 
add  a  little  more  water. 

43.  Rice  Griddle  Cakes. — One    and   a   half 
cups  cold  rice,  two  cups  flour,  two  eggs,  one 
heaping  teaspoonful  baking  powder,   milk  to 
make   a  thin  batter,   half  a  teaspoonful   salt. 
Cook  on  a  hot  griddle. 

44.  Graham    Wafers. — Two    cups    Graham 
flour,  one  cup  sweet  milk,  pinch  of  salt.     Mix 
quickly  and  thoroughly,  roll  out  as  thin  as  pos- 
sible.    Prick  and  bake  in  a  quick  oven. 

45.  Graham  Wheatlets. — Scald  one  pint  Gra- 
ham flour  with  nearly  a  pint  of  boiling  water  or 
milk.    Add  salt  and  flour  to  make  a  dough  as 
soft  as  you  can  handle  it.     Roll  one-half  inch 
thick,  cut  in  round  cakes  and  bake  in  a  very 
hot  oven  on  a  hot  buttered  tin. 

46.  Oatmeal  Wafers. — Sift  together  one  cup 
fine  oatmeal,  one  cup   rolled  oats,   two  cups 
flour,  one-quarter  cup  sugar,  one  teaspoonful 
salt,  one-eighth    teaspoonful    soda,   and   mix 
well.    Pour  one-half  cup  of  hot  water  on  one- 
quarter  cup  of  butter,  and  when  melted  add 
to  the  other  ingredients.     Roll  out  as  thin  as 


THE   PHYSICAL    CULTURE    COOK   BOOK.  45 

possible,  cut  into  round  cookies  and  bake  in 
slow  oven. 

47.  "Hot  Cross  Buns." — Three  cups  sA\eet 
milk,  one-half  yeast  cake,  flour  to  make  a  thick 
batter.     Set  to  rise  over  night.     In  the  morn- 
ing add  one  cup^  sugar,  one-half  cup  melted 
butter,    grated    nutmeg,    a    little    salt,    flour 
enough  to  handle.    Knead  well  and  set  to  rise. 
Roll  one-half  inch  thick,  cut  into  round  cakes 
and  put  in  buttered  baking  pan.    Let  rise  one- 
half  hour,  make  a  cross  on  each  and  bake  to  a 
light  brown  and  brush  with  white  of  an  egg. 
Sprinkle  powdered  sugar  on  top  if  desired. 

48.  Cream  Toast. — Heat  one  pint  milk,  stir 
into  it1  one  large  tablespoonful  flour  wet  with 
a  little  cold  milk.     Add  one  large  teaspoonful 
butter,  and  one  cup  cream  if  you  have  it.  Place 
on  the  back  of  stove  to  keep  hot,  then  toast' 
nicely  some  bread,  dip  into  the  cream,  put  into 
a  dish,  and  when  you  have  sufficient  toast  pour 
the  cream  over  it  and  serve. 


CHAPTER  VI. 

VEGETABLES. 

Vegetables  are  very  wholesome  and  nutri- 
tious and  have  many  medicinal  qualities.  As 
a  race,  Americans  eat  far  too  much  meat  and 
too  little  vegetable  food.  The  legumes  (dried 
peas,  beans,  etc.)  contain  almost  double  the 
amount  of  muscle-making  food  to  be  found  in 
beef,  at  a  far  less  expense.  Of  course,  vege- 
tables must  be  properly  cooked  and  properly 
combined  with  other  foods  to  be  at  their  best. 

Dried  or  old  vegetables  require  slow,  long 
cooking;  most  of  the  young  or  green  ones 
should,  be  boiled  only  until  tender.  They 
should  be  put  into  boiling  water,  salted,  and 
boiled,  not  too  fast'.  Use  only  enough  water  to 
cook  them,  as  many  of  their  useful  salts  are 
wasted  when  there  is  much  water  left  to  "drain 
off"  when  the  vegetables  are  served.  Soft 


THE   PHYSICAL   CULTURE   COOK   BOOK.  47 

water  is  preferable  to  hard,  and  the  very  nicest 
way  to  cook  them  is  to  steam  them. 

The  starchy  vegetables,  as  the  potato,  rice, 
etc.,  are  heat  producers;  the  legumes,  flesh  and 
muscle  builders;  while  the  green  vegetables, 
such  as  spinach,  cabbage,  young  peas,  etc.,  are 
useful  for  the  salts  they  contain  and  furnish 
necessary  bulk.  Their  medicinal  properties 
are  important.  For  instance,  spinach  affords 
relief  in  kidney  troubles,  asparagus  purges  the 
blood,  celery  acts  on  the  nervous  system,  let- 
tuce  is  cooling  in  its  effect,  etc.  In  arranging 
meals  starchy  vegetables  must  be  combined 
with  watery  ones,  legumes  with  food  contain- 
ing fat  or  oil,  etc.  For  instance,  potatoes  sup- 
ply carbon,  in  which  beef  is  deficient';  there- 
fore, potatoes  and  beef  form  a  rational  com- 
bination. The  turnip  and  carrot  contain  a 
large  amount  of  water,  and  should  be  used 
A  with  glutinous  foods.  The  tomato  contains 
a  useful  acid,  but  care  must  be  taken  in  com- 
bining it  with  other  acidulous  vegetables  or 
fruits.  Many  vegetable  and  fruit'  acids  cannot 
be  used  together,  but  vegetable  acids  usually 


48          THE    PHYSICAL    CULTURE   COOK   BOOK. 

combine  well  with  citric  acid,  as  contained  in 
oranges,  lemons,  etc. 

Slow,  long  cooking  improves  some  vegeta- 
bles and  makes  them  more  digestible.  Beans, 
dried  peas  and  lentils  should  be  cooked  slowly 
for  six  to  eight  hours,  and  the  skins  should  be 
removed.  Turnips,  carrots,  parsnips,  in  short, 
all- old  tubers,  should  be  so  cooked. 


TIME   FOR    COOKING   VEGETABLES. 

Boiling. 

Asparagus — 15  to  20  minutes. 
Beans  (Lima) — J^  hour,  slowly. 
Beans  (string) — 2  hours. 
Beans  (dried) — 4  to  6  hours,  slowly. 
Beets  (young) — 45  to  60  minutes. 
Beet's  (old) — 3  to  4  hours. 
Cabbage — 30  to  45  minutes. 
Carrots  (young) — 45  to  60  minutes. 
Carrots  (old) — 2  to  4  hours,  slowly. 
Cauliflower — 30  to  45  minutes. 
Celery — 30  minutes. 
Corn  (green,  fresh) — 8  to  10  minutes. 


THE   PHYSICAL   CULTURE   COOK   BOOK.          49 

Macaroni — I  hour. 

Onions — 30  to  45  minutes. 

Oyster  Plant — 30  to  60  minutes. 

Parsnips  (according  to  size  and  age) — J/£ 
to  1 3/2  hours. 

Peas — 15  to  25  minutes. 

Split,  dried  peas — 4  to  6  hours. 

Potatoes — 20  to  30  minutes. 

Spinach — 20  to  30  minutes. 

Squash — 20  to  30  minutes. 

Tomatoes — 15  to  20  minutes. 

Turnips — i  hour,  boiled  hard;' 4  to  5  hours, 
if  steamed  slowly. 


Baking. 

Beans — 6  to  10  hours. 
Potatoes — 45  to  60  minutes. 
Macaroni — y2  to  I  hour. 

i  Boiled  Potatoes. — New  potatoes  may  be 
boiled  in  their  jackets,  but  old  potatoes  should 
always  be  pared  thin.  Put  in  enough  boiling, 
salted  water  to  cover  them  and  boil  fast  until 
tender,  or  about  20  minutes.  Drain  off  the 


r 


50          THE   PHYSICAL    CULTURE   COOK   BOOK. 

water  and  set  on  the  back  of  the  stove  a  mo- 
ment to  dry  out,  shaking  the  pan  occasionally. 

2.  Baked    Potatoes. — Select    even-sized    po- 
tatoes, wash  carefully  and  wipe  dry  and  put  in 
a    moderately    hot    oven.      Bake    until    soft. 
Break  the  skin  of  each  a  little.     They  should 
be  done  in  about  45  minutes. 

Sweet  potatoes  can  be  baked  as  above. 

3.  Mashed     Potatoes. — Boil     the     potatoes, 
drain,  mash  well  and  add  a  little  salt,  enough 
milk  to  soften,  a  piece  of  butter,  and  beat  well 
with  a  spoon.     Put  in  the  oven  a  moment  to 
heat  thoroughly  and  serve. 

4.  Creamed  Potatoes. — Put  one  tablespoon- 
ful  butter  in  a  frying  pan  and  when  it  bubbles 
add    one    tablespoonful    flour.      Add  one  cup 
hot  milk,  writh  salt  to  taste.    Add  one  pint  cold 
boiled   potatoes   cut   into    small    dice.     Cook 
until  thoroughly  hot. 

5.  Mother's   Milk  Potatoes. — Put  one  cup- 
ful of  boiled,  new  potatoes,  cut  in  small  bits, 
into  a  saucepan  with  one  tablesponful  of  but- 
ter, salt  to"  taste  and  add  one-quarter  cup  of 
milk.    Stir  to  prevent  burning  and  when  thor- 
oughly heated  serve  at  once. 


v 


THE   PHYSICAL   CULTURE   COOK  BOOK.         51 

6.  Scalloped  Potatoes. — Butter  a  baking 
dish,  pare  potatoes  and  slice  thin,  put  in  dish 
a  layer  of  potatoes,  and  sprinkle  with  salt; 
then  another  layer  of  potatoes,  etc.,  until  dish 
is  nearly  full.  Then  fill  with  milk.  Put  bits 
of  butter  on  top  and  bake  in  a  quick  oven  45 
to  50  minutes. 


7.  Sacked  Potatoes. — Select  for  baking  po- 
tatoes as   near  of   a  size  as  possible.    Cut'  off 
each  end.     When  baked,  scoop  out  the  inside 
with  a  spoon,  being  careful  not'  to  break  the 
skins.  Add  to  the  potato,  butter,  salt,  and  suf- 
ficient hot  milk  to  make  quite  soft.     Beat1  till 
very  light  and  smooth.    Fill  the  skins  with  this 
and  place  on  end  in  a  buttered  pan  on  the  oven 
grate  till  browned  on  top.     The  potatoes  will 
puff  up  considerably  if  sufficiently  beaten. 

8.  Potatoes   Roasted  with   Beef.— Pare   the 
potatoes  and  place  in  the  pan  with  the  meat, 
basting  when  you  do  the  beef.     They  will  be 
nicely  browned  and  mealy  when  the  meat  is 
done.     It  is  better  to  place  the  potatoes  on  a 
grating  so  as  not  to  become  saturated  with  the 
fat  in  the  bottom  of  the  pan. 

9.  Potato  Croquettes. — Season  cold  mashed 
potatoes  with  salt  and  pepper  and  beat  to  a 
cream  with  one   tablespoonful   melted   butter 


52  THE   PHYSICAL   CULTURE   COOK   BOOK. 

and  one  egg.  Form  into  small  balls.  Dip  in 
egg  and  bread  crumbs  and  fry  in  boiling  fat 
or  oil,  or  brown  in  a  very  hot  oven. 

10.  Potato    Puff. — To    two     cupfuls     cold 
lashed  potatoes  add  two  tablespoonfuls  melt- 
d  butter  and  beat  to  a  cream.    Then  add  one 
up  milk,  salt  to  taste,  two  eggs.  "Reat  well  and 

rown  in  a  hot  oven. 

i 

11.  Delmonico    Potatoes. — Chop    fine    suffi- 
cient cold  boiled  potatoes  to  make  one  pint. 
Put  one  tablespoonful  of  butter  and  one  of 
flour  into  a  pan ;  add  a  half  pint  of  milk,  a  half 
teaspoonful  of  salt.     When  boiling  mix  this 
with  the  potatoes.     Turn  into  a  small  baking 
dish;  sprinkle  over  the  top  two  tablespoonfuls 
of  parmesan  cheese,  and  bake  in  a  quick  oven 
until  a  light  brown. 

12.  Saratoga  Potatoes. — Peel  and  slice  very 
thin  six  large  potatoes,  lay  them  in  ice  water 
one  hour,   and   thoroughly   dry  them   with   a 
clean  towel.     Drop  each  slice  separately  in  a 
kettle  of  boiling  oil,  fry  until  crisp  and  brown. 
Take  out  with  wire  spoon,  drain  and  sprinkle 
with  salt  while  hot. 

13.  Hashed     Brown     Potatoes. — F  i  n  e  1  y 
chop  three  good-sized  cold  boiled  potatoes  and 


THE    PHYSICAL   CULTURE   COOK   BOOK.  53 

season  with  salt.  In  a  frying  paa  melt 
one  tablespoonful  of  butter.  Turn  in  the 
potatoes  and  press  them  down  over  the 
bottom  of  the  pan.  Place  the  pan  where  they 
will  cook  slowly,  turning  it  round  from  time 
to  time  that  they  may  brown  evenly.  Do  not 
stir  them.  They  should  be  well  crusted  on 
the  bottom  in  about  twenty  minutes.  Roll 
carefully  like  an  omelet  and  turn  out  on  a 
hot  dish. 

14.  Boiled    Sweet    Potatoes. — Wash    clean 
and  boil  in  the  skins  in  boiling  salted  water 
one-half  hour.    Drain,  peel  and  set  in  the  oven 
a  minute  to  dry  out. 

15.  Browned  Sweet  Potatoes. — Boil  the  po- 
tatoes until  they  can  be  pierced  with  a  fork, 
but  not  until  tender.     Remove  the  skins,  dust 
lightly  with  sugar,  roll  in  melted  butter  and 
brown  in  the  oven. 

16.  Stewed  Carrots. — Scrape  young  carrots, 
and  cut  in  strips  and  boil  in  salted  water  one- 
half  hour.     Serve  with  drawn  butfcr  sauce  or 

melted  butter. 

^i 

17.  Carrots  and  Peas. — Scrape  and  cut  up 
six  small  carrots  and  boil.     Mix  with  one  cup 
of  cooked  peas  (canned  peas  will  serve),  and 
one  cup  drawn  butter  sauce. 


54          THE   PHYSICAL   CULTURE   COOK   BOOK. 

18.  Mashed  Carrots. — Scrape,  boil  and  mash 
the  carrot's  and  beat  in  one  tablespoonful  but- 
ter, salt  and  two  tablespoonfuls  cream. 

ig.  Mashed  Turnips. — Select  the  large  yel- 
low turnips,  as  they  are  sweetest.  Wash,  pare 
and  cut  them  info  pieces.  Boil  them  in  salted 
boiling  water  until  tender,  two  hours,  pouring 
off  the  first  water  if  they  are  old  and  strong. 
Drain,  mash,  season  with  butter  and  salt,  and 
heap  lightly  in  a  vegetable  dish. 

20.  Creamed  Turnips. — Cut   peeled   turnips 
into  half  inch  dice,  boil  in  salted    water    and 
drain,  pour  over  a  cream  sauce  made  of  one 
cup  hot  milk  poured  gradually  over  one  table- 
spoonful  each  butter  and  flour  rubbed  together. 
Season  and  serve.    All  vegetables  made  in  this 
style  should  never  be  allowed  to  get  cold  be- 
fore cream  or  sauce  is  added.    When  allowed 
to  become  cold  they  are  not  as  easily  digested 
and  do  not  absorb  the  cream  or  sauce. 

21.  Boiled  Turnips. — Pare  and  cut  into  quar- 
ters.    Place  into   boiling  water,  well   salted; 
boil  till  tender.     Drain    well,    wash,    adding 
butter,  and  a  pinch  of  sugar.     Stir  and  mix. 
Serve  hot. 

22.  Boiled  Parsnips.— If  parsnips  are  young 


THE    PHYSICAL    CULTURE   COOK   BOOK.  55 

they  require  only  to  be  scraped  before  boiling ; 
old  ones  must  be  pared  thin  and  cut  into  quar- 
ters. Put  them  into  a  stewpan  of  boiling  salt 
and  water.  Boil  them  quickly  until  tender,  or 
about  one  hour.  Serve  with  melted  butter  or 
drawn  butter  sauce. 

23.  Buttered     Parsnips. — Boil     tender     and 
scrape;    slice    lengthwise.    Put    three    table- 
spoonfuls    butter    in    a  saucepan,    salt    and    a 
little    chopped    parsley.     When    heated    put 
in   the   parsnips.     Shake   and   turn   until  mix- 
ture boils,  then  lay  the  parsnips  in  order  upon 
a  dish,  and  pour  the    butter    over  them  and 
serve. 

24.  Parsnip  Balls. — Boil  in  salted  water  till 
very  tender.     Mash  and    season  with  butter 
and  salt.     Add  a    little    flour    and    two  well 
beaten  eggs.     Form  into  small  balls  and  fry. 

25.  Scalloped    Parsnips. — Boil,    scrape    and 
mash  the  parsnips,  season  and  put  in  a  dish. 
Cover  with  bread  crumbs,  bits  of  butter  and 
brown  in  the  oven. 

26.  Mashed  Parsnips. — Boil  and  scrape  the 
parsnips    and    remove    the    fibrous    centers. 
Mash  with  butter,  salt  and  a  little  milk.    Serve 
very  hot. 


56          THE   PHYSICAL   CULTURE   COOK   BOOK. 

27.  Beets. — Do  not  break  the  skins  in  wash- 
ing or  they  will  lose  their  color  in  cooking. 
Boil  one  hour  in  hot,  slightly  salt1  water.   Rub 
off  the  skins,  split  in  half,  dish,  and  pour  on 
them  a  boiling  mixture  of  one  tablespoonful  of 
melted  butter  and  salt.    Serve  very  hot. 

28.  Beets    with    Vinegar. — Boil    the    beets, 
peel,  slice  and  serve  cold  with  genuine  cider 
or  wine  vinegar  or  lemon  juice. 

29.  Boiled  Onions. — Peel  the  onions  (if  the 
knife  and  hands  are  kept  under  cold  water  the 
odor  left  on  the  hands  will  not  be  so  strong) 
r.nd  boil  45  minutes.     Serve  with  drawn  but- 
ter sauce. 

30.  Baked  Onions. — Peel  the  onions  and  cook 
in  boiling  salted  water  twenty  minutes,  drain, 
put  in  a  baking  dish,  cover  with  fresh  boiling 
water  and  bake  one  hour.    Take  up  and  pour 
over  them  a  sauce  made  of  t'he  water  they  were 
baked  in,  which  should  be  about  one  cup ;  if 
there  is  not  enough  to  fill  a  cup,  add  milk,  let 
boil  and  add  the  yolk  of  one  egg  beaten  and 
the  hot  milk  poured  on  it,  th'jn  return  t'o  the 
fire  until  it  thickens. 

31.  Fried  Onions. — Peel,  mash  and  cut  cross- 
wise; flour,  and  fry  five  or  six  minutes;  drain, 


THE   PHYSICAL   CULTURE   COOK   BOOK  57 

sprinkle  with  salt;  serve  with  beefsteak.  Use 
very  little  fat  in  frying;  indeed,  they  may  be 
done  without  any  if  they  are  covered  and  care 
is  taken  that  they  do  not  burn. 

32.  Boiled    Cabbage. — Take    off   the    outer 
leaves,  cut  out  all  the  large  ribs,  cut  in  quar- 
ters and  boil  in  salted  water  thirty  minutes. 
Drain  and  serve. 

33.  Cream     Cabbage. — Slice     half    a    good 
sized  cabbage  and  put  in  boiling  salted  water; 
as  soon  as  it  boils  put  back  on    the  stove  to 
simmer  for  thirty  minutes,    when    it'  will    be 
tender;  drain  and  cover  with  a  sauce  made  of 
one  cup  of  milk,  one  tablespoonful  of  flour  and 
one  tablespoonful  of  butter  and  a  little  salt; 
let  it  get  hot  in  this  and  serve. 

34.  Cold  Slaw. — One-half  pint  rich  milk  or 
cream,  one-half  pint  good  vinegar,  one  small 
cup  sugar,  three  eggs  beaten  very  light,  a  lump 
of  butter  size  of  an  egg,  and  salt  to  tasf  e.  Cook 
all  together  until  like    custard.     When   cool, 
pour  over  cabbage  cut  very  fine. 

35.  Cauliflower. — Cauliflower    should    be 
placed  head  down  in  well  salted  water  for  a 
while  to  remove  insects ;  trim  off  outside  leaves 
and  boil  in  salted  water  for  thirty  or  forty  min- 


58         THE   PHYSICAL   CULTURE   COOK   BOOK. 

utes.    Serve  with  butter  or  pour  a  drawn  but- 
ter sauce  over  it. 

36.  Cauliflower  au  Gratin.— If  there  is  any 
cauliflower  left  over,  it  is  very  nice  baked.  Put 
the  cauliflower  in  a  baking  dish,  season,  put 
on  the  top  bread  crumbs  and    grated    cheese 
dotted  with  bits  of  butter,  pour  over  all  one 
cup  drawn  butter  sauce,  and  bake  fifteen  min- 
utes.    If  fresh  cauliflower  is  used  it  must  be 
boiled  first,  of  course. 

37.  Brussels  Sprouts. — Pick  over,  wash  care- 
fully and  cook  in  boiling  salted  water  about 
fifteen    minutes.     Serve    with    drawn    butter 
sauce. 

38.  Fried  Egg   Plant. — Peel    and    cut    the 
plant  in  slices  less  than  one-half  inch  thick; 
immerse  in  salt  and  water  over  an  hour,  drain 
and  dip  each  slice  in  beaten    egg    and  bread 
crumbs,  and  fry  brown. 

39.  Stewed  Salsify. — Scrape    and    cut    each 
root  in  two  and  drop  into  water.    Stew  in  boil- 
ing water,  a  little  salt,  until  tender,  about  one- 
half  hour ;  pour  off  the  water,  add  enough  milk 
to  cover  the  roots ;  when  it  boils,  stir  in  a  piece 
of  butter  rolled  in  flour  and  salt;  simmer  five 
minutes,  and  pour  out. 


THE    PHYSICAL    CULTURE   COOK   BOOK.  59 

40.  Fried  Salsify. — Scrape  and  lay  in  cold 

water  ten  minutes.  Boil  tender,  and  when  cold 
mash  with  a  wooden  spoon,  picking  out  the 
fibrous  parts.  Wet  to  a  paste  with  milk ;  work 
in  a  little  butter,  season  to  taste,  make  into 
round  flat  cakes,  dredge  with  flour,  and  fry  to 
a  light  brown ;  serve  hot. 

41.  Stewed  Celery. — The  outer  stalks  of  cel- 
ery that  are  unfit  for  serving  raw  may  be  used. 
Cut  into  inch  pieces,  put  in  boiling  salted  water 
and  boil  thirty  to  forty  minutes.      Make  a  sauce 
by  adding  to  one  cupful  of  the  water  the  celery 
has  stewed  in,  two  tablespoonfuls  condensed 
milk  (or  cream)  and  one  tablespoonful  butter ; 
thicken  with  one  tablespoonful  of  flour,  and 
pour  over  the  celery. 

42.  Spinach. — Spinach  must  be    very    care- 
fully washed,  or  it  will  be  gritty.    Boil  twenty 
minutes  in  salted  water,  drain  and  chop.    The 
less  water  that  is  used  to  start  this  vegetable 
the  better  the  flavor  will  be.     Pour  over  it  a 
rich  drawn  butter  sauce,    and    garnish    with 
slices  of  hard-boiled  egg. 

43.  Stuffed    Tomatoes.— Take     large,     firm 
tomatoes ;  cut  a  round  place  in    top  of  each, 
scrape  out  all  the  soft  part's ;  mix  with  stale 


60          THE   PHYSICAL   CULTURE   COOK   BOOK. 

bread  crumbs,  corn,  onions,  parsley,  butter 
and  salt;  chop  very  fine,  and  fill  tomatoes; 
carefully  bake  in  moderately  hot  oven ;  put  a 
little  butter  in  pan ;  see  that  they  do  not  burn 
or  become  dry. 

44.  Baked  Tomatoes. — Select  fine  large  to- 
matoes, and  cut  a  small  piece  out  of  the  stem 
end  of  each.     In  this  hole  place  a  small  lump 
of  butter,  about  half  the  size  of  a  hickory  nut. 
Bake  the  tomatoes  slowly  for  half  an  hour; 
take  up,  and  keep  hot  while  you  thicken  the 
juice  left  in  the  pan  with  a  teaspoonful  of  flour 
wet  up  in  a  very  little  cold  water.     Set  the 
pan  on  top  of  the  stove,  and  let  its  contents 
boil  up  once.   Salt  to  taste  and  pour  this  sauce 
over  the  tomatoes. 

45.  Broiled  Tomatoes. — Slice,    but    do    not 
peel,  fresh  tomatoes.     Broil  them  on  a  toaster 
over  the  fire ;  remove  to  a  hot'  dish ;  put  a  little 
butter  and  salt    on  each    one,  and    let    them 
stand  a  minute  before  serving. 

46.  Panned  Tomatoes. — Cut    tht    tomatoes 
into  halves,  place  them  in  a  baking  pan,    skin 
side  down,  sprinkle  lightly  with  salt  and  pep- 
per, and  put  in  the  center  of  each  a  tiny  bit 
of  butter.     Bake  slowly  until  soft.     Dish,  and 
add  to  the  liquor  in  the  pan  one  pint  of  milk. 


THE   PHYSICAL   CULTURE   COOK   BOOK.  01 

Moisten  two  level  tablespoonfuls  of  flour  with 
a  little  cold  milk;  add  it  to  the  pan  and  stir 
constantly  until  boiling.  Add  a  teaspoonful 
of  salt  and  pour  it  over  the  tomatoes.  Gar- 
nish with  squares  of  toast  and  serve. 

47.  Scalloped    Tomatoes.— Take    six    large 
ripe  tomatoes,  skin  and  cut  into  small  pieces. 
Spread  a  layer  in  the  bottom  of  bake  dish,  sea- 
son well,  put  a  layer  of  coarse  bread  crumbs 
over  the  tomatoes  with  bits  of  butter.     Con- 
tinue this  until  the  dish  is  full,  having  bread 
crumbs  on  top.    Bake  one  hour. 

48.  Stewed    Tomatoes. — Canned     tomatoes 
can  be  used.    Put  one  tablespoonful  of  butter 
in  a  stew  pan,  and  let  it  brown  slightly.    Then 
pour  in  one  can  of   tomatoes,    seasoned    with 
salt   and  cook  one-half  hour.    At  the  last  add 
one-half  cupful  of  bread  crumbs  and  serve. 

49.  Boiled  Corn. — Husk  the    corn,    leaving 
the  last  shuck  on.     Cook  in  boiling  water  for 
fifteen  minutes. 

50.  Baked  Corn. — Cut    the    grains    of    one 
dozen  ears  of  corn  down  the  middle  and  scrape. 
Add  one  cup  boiling  milk,  salt  to  taste.     Put 
in  buttered  baking  dish,  dot  over  small  bits  of 


62          THE   PHYSICAL   CULTURE   COOK   BOOK. 

butter  and  bake  in  moderate  oven  three-quar- 
ters of  an  hour. 

51.  Stewed  Corn. — Cut  the  kernels  through 
the  center,  and  scrape  contents  from  the  ear. 
Stew  in  milk  about  eight  minutes.    Add  but- 
ter and  salt,  and  serve. 

52.  Succotash. — Boil  one  quart  lima  beans 
about  forty-five  minutes ;  cut  down  the  grains 
of  one  dozen  ears  of  corn,  and  scrape.    Add  to 
the    beans,  season   with   salt    and    butter.     If 
too  dry  add  a  little  milk.     Cook  fifteen  min- 
utes after  adding  the  corn. 

53.  Roast  Corn. — Turn  back  husks  and  pick 
off  the  silk.    Re-cover  with  the  husks  and  roast 
in  the  hot  ashes  of  a  wood  fire. 

54.  Boston      Baked      Beans. — Pick      over 
one  quart  little  white  beans    and    soak    over 
night1  in  six  quarts  cold  water.     In  the  morn- 
ing, drain  and  put  on  to  cook  in  enough  cold 
water  to  cover  well,  and  add  one-half  pound 
salt  pork.     Let  come  to  a  boil,  and  boil  two 
hours.     Then  put  the  beans  and  pork  into  a 
bean-pot,  with  two  teaspoonfuls  molasses,  and 
fill  the  pot  with  some  of  the  water  the  beans 
boiled  in.    Bake  in  a  slow  oven  all  day,  or  at 
least  ten  hours,  adding  boiling  water  as  they 


THE   PHYSICAL   CULTURE   COOK   BOOK.  63 

dry  out',  until  the  last  two  hours.  Corned  beef 
may  be  used  instead  of  pork,  in  which  case  add 
salt. 

55.  Baked  Beans  (2),  without  meat. — Soak 
one  quart  small  white  beans  over  night,  drain 
and  boil  two  hours;  then  add  one  cup  milk  or 
cream,  two  tablespoonfuls  butter,  two  table- 
spoonfuls  molasses  or  brown  sugar,  one  tea- 
spoonful  salt,  turn  into  a  bean  pot  or  baking 
dish,  and  bake  in  a  slow  oven  six  hours,  add- 
ing water  occasionally  if  necessary. 

56.  Bean  Fricasseed. — Soak     one-half    pint 
beans  two  hours,  and  cook  slowly  for  five  or 
six  hours ;  then  put  one-half  ounce  butter  in 
frying  pan,  and  brown  two  slices    of    onion. 
Dredge  in  a  little  flour,  about  one  tablespoon- 
ful,  and  stir.    Add  one-half  pint  milk  or  soup 
stock,  gradually  stirring  to  prevent  lumping. 
Season  with  salt  and  add  the  beans,  drained. 
Simmer  five  minutes,  squeeze  in  a  little  lemon 
juice — just  a  few  drops — and  serve. 

57.  Mashed    Beans. — Soak   one   pint   white 
beans  over    night    in    cold    water.     Boil    six 
hours,  mash  through  a  cullender,  and  season 
with  a  good  lump  of  butter  and  salt. 

58.  Lima  Beans. — Boil  forty  minutes  to  one 


64         THE  PHYSICAL  CULTURE  COOK  BOOK, 

hour  in  salted  boiling  water,  season  with  but- 
ter. 

59.  String  Beans. — Wash,    string    carefully 
and  boil  twenty  to  forty  minutes,  according  to 
size.     Butter  beans,  if  large,  may  require  one 
hour.    Add  butter  when  served. 

60.  Green  Peas. — Shell  and  boil  the  pods  in 
a  little  water,  keeping  the  pot  covered.    Drain 
and  cook  the  peas  in  this  water  about  fifteen 
minutes.    Season  with  butter  and  salt.    If  the 
peas  are  bought  in  the  city  markets,  a  little 
sugar  may  be  added  to  the  seasoning. 

61.  Peas  au  Gratin. — Soak    one    pint    dried 
peas  or  split  peas  in  cold  water  over  night. 
Boil  slowly  five  hours  with  half  an  onion  and 
a  little  celery.    Drain,  put  through  a  cullender 
and  add  one  cup  bread  crumbs,  one  and  one- 
half  tablespoonfuls  butter,  salt  to  taste,  one  cup 
of  milk,  and  put  in  a  baking  dish.     Grate  a 
little  cheese  on  top,  and  bake  one  hour. 

62.  Lentil  Cutlets. — Soak    over    night    one 
cupful  of  dried  lentils  and  one-third  cupful  of 
dried  lima  beans.     Drain,  add  two  quarts  of 
water,  half  an  onion,  a  stalk  of  celery.     Cook 
until  soft,  remove   the    seasonings    and    rub 
through  a  sieve.    Add  one  cupful  of  stale  bread 


THE   PHYSICAL   CULTURE   COOK  BOOK.          65 

crumbs,  one  beaten  egg,  seasoning  to  taste, 
-and  the  juice  of  half  a  lemon.  Melt  one  table- 
spoonful  and  a  half  of  butter,  add  one  table- 
spoonful  and  a  half  of  flour,  and  pour  on  grad- 
ually one-third  cupful  of  sweet  milk.  Let  cook 
until  smooth  and  thick,  and  add  to  the  lentil 
mixture.  Set  aside  to  cool.  Then  form  into 
small  cutlets,  dip  in  beaten  egg,  then  in  pow- 
dered cracker  crumbs  and  fry  to  a  golden 
brown.  Drain,  and  serve  with  tomato  sauce. 
Peas  may  be  used  for  this  dish. 

63.  Canned  Peas. — Open  the  can  and  pour 
the  contents  into  a  cullender.     Drain  off  the 
juice,  and  set  the  cullender  in  fresh  cold  water. 
Drain,  and  put  the  peas  in  a  saucepan,  with  a 
little  boiling  water,  to  heat  thoroughly.     Sea- 
son with  butter,  and  salt. 

64.  Asparagus. — Wash,  cut1  off  the  ends  and 
tie  in  bundles ;-  cook  in  enough  boiling  salted 
water  to  cover  for  twenty  to  thirty  minutes. 
Serve  on  toast  with  drawn  butter  sauce,  using 
some  of  the  water  in  which  the  asparagus  was 
boiled,  instead  of  milk,  in  making  the  sauce. 

65.  Summer  Squash. — Pare,  cut  up  and  boil 
until  tender,  about  twenty  to  thirty  minutes. 
Mash  with  butter  and  salt. 


66     -  T>*E    PHYSICAL    CULTURE    COOK   BOOK:-  / 

66.  Winter  Squash  will  need  longer  cook- 
ing than  summer  squash,  and  the  seeds  must 
be  removed. 

67.  Vegetable  Marrow  is  one  of  the  dain- 
tiest and  sweetest  of  the  squash  family.    Pare, 
cut  up  and  boil  until  tender,  twenty  minutes 
or  so,  in  salted  water,  and  serve  with  a  drawn 
butter  sauce. 

68.  Baked  Squash. — Boil,  mash,  and  let  cool ; 
then  beat  up    light    with    one    t'ablespoonful 
melted  butter,  two  raw  eggs,  three  tablespoon- 
fuls  milk,  pepper  and  salt  to  taste.    Put  in  but- 
tered bake  dish,  sift  dry  crumbs  over  the  top, 
and  bake  in  a  quick  oven. 

69.  Egg  Plant. — Slice  the  egg  plant  at  least 
half  an  inch  thick,  pare  each  slice  and  lay  in 
salt1  and  water  for  an  hour.    Wipe  dry  and  fry 
brown. 

70.  Stewed     Cucumbers. — Cut     them     into 
halves,  then  into  quarters,  then  into  eights; 
put  them  in  a  baking  pan,  cover  with  boiling 
water;  add  a  teaspoonful  of  salt,  and  simmer 
gently  for  twenty  minutes.     Lift  them  care- 
fully with  a  strainer,  arrange  neatly  on  slices 
of  toasted  bread,  and  pour  over  them    drawn 


THE   PHYSICAL   CULTURE   COOK   BOOK  67 

butter  sauce,  using  for  the  sauce  the  water  in 
which  the  cucumbers  were  boiled 

71.  Artichokes. — Strip  off  the  outer  leaves 
and  cut  off  the  stalks,  wash  and  lay  in  cold 
water  one  hour.    Boil  one  and  a  half  hours,  or 
until  very  tender,  and  serve  with  drawn  butter 
sauce. 

72.  Ragout  of  Vegetables. — Parboil  one  car- 
rot, one  turnip,  two  potatoes,  two  ears  of  corn, 
one  cup  of  lima  beans,  and  the  same  of  peas, 
one  onion;  drain  off  the  water;  slice  carrots, 
turnips,  potatoes  and  onion.    Put'  into  a  sauce- 
pan with  a  cup  of  some  good  meat  soup  before 
it  has  been  thickened.     Season  well;  cut  the 
corn  from  the  cob   and  add    with    the  peas, 
beans,  and  a  sliced  tomato  as  soon  as  the  rest 
are  hot.    Stew  all  together  one-half  hour.    Stir 
in  a  great  lump  of  butter  rolled  in  flour.    Stew 
five  minutes,  and  serve  in  a  deep  dish. 

73.  Stewed  Mushrooms. — Do  not  try  to  use 
mushrooms  unless  you  are  quite  sure  that  you 
can  judge  between  the  edible  and    poisonous 
kinds. 

Cut  off  the  stalks  of  button  mushrooms  and 
put  in  enough  cold  water  to  cover;  stir  gently 
fifteen  minutes ;  salt  to  taste,  add  a  tablespoon- 


68          THE    PHYSICAL    CULTURE    COOK   BOOK. 

ful  of  butter  rubbed  in  flour,  three  tablespoon- 
fuls  of  cream,  stirring  all  the  time.  Boil  three 
minutes  and  serve. 

The    French    canned    mushrooms    may    be 
used,  but  must  not  be  cooked  so  long. 

74.  Boiled  Rice  (i). — Put  one  cup  of  rice  into 
three  cups  of  cold,  salted  water,  and  set  it  on 
the  stove,  where  it  will  gradually  come  to  the 
boil.     When  it  boils,  set  it  in  a  hotter  place, 
and  for  five  minutes  let  it  boil  furiously.    Set 
it  back  again  with  an  asbestos  mat  under  it. 
The  water  will  gradually    steam    away    and 
leave  it  dry  and  well  cooked. 

75.  Boiled    Rice    (2). — Put    one    cup    rice 
mashed  carefully  in  a  double  boiler  with  one 
quart  boiling  water  and  one  scant  tablespoon- 
ful  of  salt.     Boil  rapidly  fifteen  minutes;  then 
pour  off  the  water,  cover  and    cook    twenty 
minutes  longer.    The  water  in  the  under  boiler 
must  boil  rapidly  all  the  while. 

76.  Boiled  Rice  (3). — Put  one  cup  rice  into 
three  cups  boiling  water,  and  boil  20  minutes ; 
then  set  in  a  pot  of  boiling  water,  and  keep  the 
water  boiling  for  four  hours.     Rice  cooked  in 
this  way  is  especially  easy  of  digestion. 


THE   PHYSICAL   CULTURE   COOK   BOOK.  69 

77.  Rice  Croquettes. — Two  cups  cold  boiled 
rice,  one  well-beaten  egg,  one  t'easpoonful  but- 
ter, salt  to  taste.     Work  the  butter,  egg  and 
salt  into  the  rice,  make  info  croquettes  with 
the  floured  hands,  and  fry  in  oil. 

78.  Macaroni    with    Cheese. — The    genuine 
Italian  macaroni  is  the  nicest.     Boil  one-half 
pound  (or  half  a  package  of  the  French  maca- 
roni) in  plenty  of  salted  boiling  water  for  one 
hour.     Drain,  and  put  half  of  it  in  a  buttered 
baking  dish,  season  with    salt,    grate    cheese 
over  it,  add  the  other  half  of  the  macaroni,  then 
more  cheese  and  some  bits  of  butter  on  top. 
Pour  over  it  enough  drawn  butter  sauce  to  fill 
the    dish — about    one    cup,    and    bake    three- 
quarters  of  an  hour. 

79.  Macaroni   and  Tomato  Sauce. — Boil   as 
above,  and  season.     Serve  with  tomato  sauce. 

80.  Macaroni  a  la  Creme. — Boil  the  macaroni 
twenty  minutes ;  drain  and  add  a  cup  of  milk, 
a  little  salt',  and  stew  fifteen  minutes.     Pour 
over  a  rich  drawn  butter  sauce,  and  serve  with 
grated  cheese. 


CHAPTER  VII. 

SOUPS. 

The  old-fashioned  idea  that  uncooked  meat 
must  form  the  basis  of  all  soups  is  an  exploded 
one.  Many  delicious  vegetable  soups  may  be 
made  without  any  meat,  and  the  bones,  scraps 
and  ragged  ends  of  yesterday's  roast  should 
always  be  saved  for  the  soup  pot,  as  they  make 
quite  as  good  soup,  if  properly  combined  with 
vegetables  and  seasoning,  as  the  raw  "soup- 
meat"  which  used  to  be  considered  necessary. 
So,  we  see  that  soups  may  be  quite  inexpen- 
sive, and,  being  nourishing  and  easily  ab- 
sorbed, make  a  valuable  addition  to  a  dinner. 
Soup  should,  however,  be  served  in  small  por- 
tions, lest  the  stomach  be  overloaded  with  it 
and  filled  with  gases ;  and  as  everything  we  eat 
should  be  masticated  to  some  extent,  soup 
stocks,  croutons  or  toast,  should  be  served 
with  it. 


THE    PHYSICAL    CULTURE   COOK   BOOK.  7 1 

Iii  making  soup,  always  put  cold  water  on  the 
ingredients  and  simmer  long  and  very  slowly, 
to  draw  out  the  juices.  It  is  better,  too,  to 
make  it  the  day  before  it  is  needed,  or  a  least 
to  prepare  the  stock;  let  it  cool,  and  take  all 
the  grease  or  fat  from  the  top. 

Much  depends  on  the  seasoning  of  soup. 
Onions,  carrots,  tomatoes,  some  herbs  are 
nearly  always  good.  Celery  is  useful,  and  it 
is  a  good  plan  to  save  all  the  tops  of  the  celery 
used,  dry  them  on  the  plate  warmer  or  in  the 
oven,  and  keep  in  a  glass  jar,  ready  for  use. 

1.  Soup  Stock  (i). — Cover    the    bones    and 
ragged  ends  of  a  roast  of  beef,  veal  or  lamb 
with  cold  water,  and  simmer  very  slowly  four 
or  five  hours.     Then  add    one    onion,  a  little 
celery,  one  carrot  scraped  and  cut  into  pieces, 
salt,  and  cook  two  hours  longer.     Let    cool, 
skim  off  the  fat,  and  keep  in  a  cold  place. 

2.  Soup  Stock   (2). — Or    take    two    pounds 
beef  and  soup  bone  and  put  into  two  and  a  half 
quarts  cold  water,  and  proceed  as  above. 

3.  Vegetable  Stock. — Put    two    onions,  two 
carrots,  a  little  celery,  one  potato    into    two 
quarts  of  water,  and  cook  slowly  three  hours. 


72          THE   PHYSICAL   CULTURE   COOK   BOOK. 

With  this  stock,  milk  or  cream  is  generally 
used. 

4.  Soup  Maigre,    a    vegetable    soup. — Melt 
two  t'ablespoonfuls  of  butter  in  a  pan  and  fry 
in  it  two  small  carrots,  two  onions,  one  turnip, 
washed,  peeled  and  cut  up.     Boil  the  pods  of 
two  quarts  green  peas  in  one  and  a  half  quarts 
of  water  for  twenty  minutes,  and  strain  the 
liquid  into  the  soup  pot.     Add  the  browned 
vegetables,  a  little  celery,  one-half  bay  leaf, 
and  simmer  three  hours.     (The  peas  may  be 
added,  but    are    unnecessary,    and    could  be 
served  as  a  vegetable  instead.) 

5.  Green  Pea  Soup. — Cover  one  quart  green 
peas  with  hot  water  and  boil  twenty  to  thirty 
minutes ;  mash,  and  add  one  point  of  water  in 
which  the  shells  have  been  boiled,  two  cups  of 
milk,  one  tablespoonful  butter,  salt  to  taste. 
Thicken  with  one  tablespoonful  flour,  rubbed 
smooth  in  a  little  cold  milk,  boil  up  once,  stir- 

ring  constantly,  and  serve. 

ij 

6.  Potato  Soup. — Six  boiled  and  mashed  po- 
tatoes, one  quart  milk.  Season  with  salt.  Mash 
and  add  butter  and  pour  in  gradually  the  boil- 
ing milk.    Stir  well  and  strain  through  a  sieve ; 
heat  once  more.     Beat  up  an  egg,  put  in  the 


THE   PHYSICAL   CULTURE   COOK   BOOK  73 

tureen  and  pour  over  it  the  soup  when  ready 
to  serve. 

7.  Salsify   Soup* — Scrap   one    bunch   salsify 
and  cut  up.     Boil  slowly  one  hour  in  a  little 
water.    Add  one  quart  milk,  without  draining 
off   the   water,   salt   to   taste,   one-quarter   of 
a  bay  leaf,  one  tablespoonful  butter ;  thicken 
with   two    tablespoonfuls   of    flour,    and    stir 
until  it  boils.    Stand  on  the  back  of  the  range 
for  ten  minutes. 

8.  Asparagus  Soup. — Wash  a  bunch    of  as- 
paragus and    put    it   on  to    boil  gently    three- 
quarters  of  an  hour.    Take  out  and  cut  off  the 
tips,  and  set  aside.     Press  the  stalks  through 
a  cullender,  and  add  one  pint    rich    milk    or 
cream,  one  pint  of  the  water  in  which  the  as- 
paragus boiled,  salt  to  taste,  and  one  table- 
spoonful  butter  rubbed  smooth  in  two  of  flour. 
Stir  until  it  boils ;  add  the  tips  and  serve  with 
squares  of  toast. 

9.  Tomato  Bisque. — Put  one  quart    can    of 
tomatoes  to  stew.    Put  over  one  quart  of  milk ; 
when  nearly  boiling  thicken  with  one  table- 
spoonful  flour  mixed  smooth  with  a  little  cold 
milk.     Boil  ten   minutes   and   add  one   table- 
spoonful  butter,  and  salt  to  taste.     Into  the 
tomato,  put  one-half  teaspoonful  soda  and  one 


74          THE   PHYSICAL    CULTURE   COOK   BOOK 

teaspoonful  sugar.    Strain  and  add  to  the  milk. 
Serve  at  once. 

10.  Tomato  Soup. — Cover  the    bones,    rim, 
etc.,  from  a  roast  of  beef  or  veal    with    cold 
water;  add  one  onion,  one  carrot,  celery,  one- 
quarter  of  a  bay  leaf,  small  piece  red  pepper, 
and  set  on  the  back  of  the  stove  to  simmer 
slowly  five  hours.     Then  add  one  can  of  to- 
matoes  (or  one  quart  fresh  ones,  peeled  and 
cut  up)  and  cook  one  and  a  half  hours  longer. 
Strain,   thicken  with    flour,    and    serve    with 
croutons  made  by  spreading  bread,  cutting  it 
into  neat  squares  and  browning  in  the  oven. 

11.  Celery     Soup     (i). — Chop     quite     fine 
enough  celery  to  make  three  cupfuls,  and  cook 
it  until  tender  in  a  little  boiling  water.     Add 
it  to  one  quart  of  hot  milk,  one  onion,  season 
to  taste,  and  thicken  with  a  little  flour  rubbed 
smooth  in  a  lump  of  butter.     Let  it  get  very 
hot  and  serve  with  brown  bread  sandwiches. 

12.  Celery  Soup  (2). — For  two  quarts  soup 
take  the  bones,  etc.,  two  chickens  or  a  turkey, 
one  small  onion,  one  pint  celery  and  one  cup 
sago.    The  celery  must  be  washed  and  cut  into 
pieces.    Put  the  bones  into  cold  water  to  cover 
them,  and  simmer  two  hours.     Add  the  vege- 
tables  and   sago,  and  cook  one  hour  longer. 


THE   PHYSICAL    CULTURE   COOK    BOOK.  75 

Strain,  and  add  one  pint  milk,    boil    up  and 
serve. 

13.  Cauliflower  Soup. — Melt  in  a  saucepan 
a   tablespoonful   of   butter   with     three   table- 
spoonfuls  of  flour.    When  these  are  thoroughly 
cooked  but  not  browned — three  minutes'  stir- 
ring- over  the  fire  will  suffice — add  three  pints 
of  veal  or  chicken  stock,  and    finally    half  a 
good-sized  cauliflower  which    has    been  pre- 
viously boiled.     When  the   soup   has  cooked 
ten  minutes  strain   it   through   a  puree   sieve, 
pressing  through  all  the  cauliflower.     Return 
the  soup  to  the  fire  and  let  it  simmer  slowly  tor 
twenty    minutes    longer.     Serve    with    bread 
croutons. 

14.  Split  Pea  Soup. — This  soup  may  be  made 
with  or  without  meat,  as  desired.     If  meat  is 
used,  bones  from  lamb  or  veal    will  do.     Or 
simply  the  bacon  will  suffice.     Put  the  bones, 
etc.,  in  a  pot,  with  two  slices  of  bacon,  salt  to 
taste,  one  onion,  a  little  celery,  two  and  a  half 
quarts  of  water,  and  one  pint  split  peas  which 
have  soaked  in  cold  water  over  night.     Cook 
slowly  four  or  five  hours,  press  through  a  cul- 
lender, heat,  and  serve.     A  ham  bone  may  be 
used  instead  of  other  meat. 

15.  Bean  Soup. — Soak  one  pint  white  beans 


76          THE   PHYSICAL   CULTURE    COOK   BOOK. 

over  night.  In  the  morning  put  on,  with  two 
and  a  half  quarts  of  water,  one  onion,  one  car- 
rot, celery,  salt  and  pepper,  and  cook  slowly 
four  or  five  hours.  Strain  and  heat.  Add  one 
cup  milk  just  before  serving. 

16.  Lentil  Soup. — Soak  one  pint  lentils  over 
night ;  put  on  with  two  quarts  of  water,    and 
proceed  as  for  bean  soup. 

17.  Bouillon. — Put  four  pounds  of  beef,  cut 
in  pieces,  and  bone  on  with  five  quarts  cold 
water;  add  one  tablespoonful  salt,  small  piece 
red  pepper,  two  onions,  bunch  parsley,  celery, 
one  bay  leaf,  and  simmer  four  hours.    Remove 
from  the  fire,  and  when  cold  skim  off  the  fat 
and  strain  through  cheese  cloth  or  flannel  bag. 
Bring  to  a  boil  again  and  clarify  with  white 
of  an  egg  well  beaten  in  one-half  cup  of  cold 
water.     Boil  two  minutes  and  strain  again. 

18.  Oxtail  Soup,  enough  for  five  persons. — 
Two  oxtails,  cut  into  pieces ;    wash  carefully 
and  parboil  two  minutes ;  put  one  tablespoon- 
ful of  butter  in  the  soup  pot  and  put  in  the 
oxtails.    Brown  slightly  and  add  two  quarts  of 
water,  one  carrot,  one  onion,  celery,  salt    to 
taste  and  one-quarter    of    a    bay    leaf;  cook 
slowly  three  hours ;  remove  the  vegetables  and 
serve  with  the  oxtails  left  in. 


THE   PHYSICAL   CULTURE   COOK   BOOK.  77 

19.  Veal  Soup. — Put   a  knuckle  of  veal  in 
three  quarts  of  cold  water,    with    one  table- 
spoonful  of  uncooked  rice,  one  onion,  celery, 
salt  to  taste,  and  simmer  four  hours.    Beat  the 
yolk  of  one  egg  in  one  cup  of  milk,  and  put  in 
the  soup  tureen  with  a  piece  of  butter  the  size 
of  a  hickory  nut.    Strain  the  boiling  soup  over 
it,  beat  well  a  minute,  and  serve. 

20.  Mock  Turtle  Soup. — Boil   a   calf's  liver 
and  heart  with  a  knuckle  of  veal  for  three  or 
four  hours,  skimming  well,  then    strain    off. 
Chop  the  meat  fine,  and  add  to  it  a  chopped 
onion,     salt,     and    ground     cloves     to     taste, 
thickening,  if  necessary,  with  a  little  browned 
flour,  cooking  again  in  the  liquor.     Have  the 
yolks  of  four  or  five  hard  boiled  eggs  cut  up 
for  the  tureen;  also  slices  of  lemon. 

21.  Chicken  or  Turkey  Soup  (i). — Cover  the 
bones,  skin,  etc.,  left  from  roast  chickens  or 
turkey  with  cold  water,  add  one  onion,  a  little 
celery,  one-quarter  of  a  bay  leaf,  bit  of  red 
pepper,  and  cook  three  or  four  hours.     Strain, 
skim  off  the  fat,  add  salt  to  taste  and  one  cup 
of  cooked  rice,  heat'  well  and  serve  in  cups 
with  toast.  ^ 

22.  German  Chicken  Soup  (2). — Cut'  up  the 
entire  chicken  at  the  joints.     Put  on  in  cold 


78          THE   PHYSICAL   CULTURE   COOK   BOOK. 

water  and  boil  on  a  slow  fire  three  hours,  then 
take  the  meat  out  of  the  vessel  and  remove  all 
the  meat  from  the  bones,  chop  it  very  fine,  or 
better  still,  put  it  through  a  meat  cutter  and 
cut  as  fine  as  possible ;  then  put  the  meat  in  a 
saucepan  and  strain  the  soup  on  it.  Cut  three 
onions  and  a  small  bunch  of  parsley  leaves 
and  add  to  the  soup  five  minutes  before 
serving. 

23.  Oyster  Soup. — Strain    the    liquor    from 
one  quart  of  oysters,  and  examine  the  oysters, 
to  be  sure  they  are  free  from    bits    of  shell; 
Heat  one  quart  of  milk  and  thicken  it  with 
cracker  dust.    Add  a   pinch   of   mace,   salt   to 
taste.     Heat  the  liquor,  and  cook  the  oysters 
in   it  just   long   enough    to   ruffle   the   edges, 
three  to  five  minutes.     Mix  with  the  boiling 
milk  and  serve  at  once  with  oyster  crackers. 

24.  Clam  Soup. — Drain  the  liquor  from  one 
pint  of  clams  and  let  it  boil.     Skim,  and  add 
the  clams,  chopped;  heat  one  quart  of  milk, 
season  to  taste,  thicken  with  two  tablespoon- 
fuls  of  flour  and  one  of  butter  rubbed  well  to- 
gether, and  just  before  serving  stir  in  the  clams 
and  liquor.    If  a  very  strong  clam  flavor  is  de- 
sired use  one  quart  of  clams. 

25.  German  Milk-Soup. — Put  one  teaspoon- 


THE   PHYSICAL    CULTURE   COOK   BOOK.  79 

ful  butter  in  a  frying-pan;  when  the  butter  is 
very  hot,  put  in  four  slices  of  whole-wheat 
bread  one-quarter  inch  thick ;  brown  the  bread 
in  both  sides ;  take  the  pan  off  the  fire  and  let 
it  cool  a  bit,  then  put  one-half  cup  of  hot  water 
in  it;  and  when  the  water  boils  add  one  cup 
of  sweet  milk ;  when  the  milk  and  water  come 
to  a  boil,  add  a  little  salt,  and  immediately  re- 
move the  pan  from  the  stove. 


CHAPTER  VIII. 

FISH   AND   SHELLFISH. 

In  selecting  fish,  take  care  to  see  that'  it  is 
solid  and  hard  to  the  touch,  with  red  gills  and 
the  eyes  full,  which  are  indications  that  it  is 
fresh. 

In  boiling  fish,  tie  it  in  a  clean  cloth  'and 
put  it  in  salted  water,  boiling  it  until  done  and 
then  removing  it  at  once.  Serve  always  on  a 
hot  platter  and  with  hot'  plates. 

1.  Boiled    Codfish,    Halibut,    or    Salmon. — 

Wash  the  fish,  wipe  dry,  dredge  with  flour, 
sew  or  tie  in  a  clean  cloth ;  put  in  boiling  water 
and  boil  fifteen  minutes  to  every  pound.  Serve 
with  drawn  butter,  egg  sauce  or  cream  sauce. 

2.  Stewed  Eels. — Fry  two  slices  of  salt  pork 
in  a  pan  a  few  minutes,  then  put  in  a  layer  of 
sliced  potatoes  and  one  of  eels,  cut  in  pieces, 
season  each  layer  and  add  just  enough  water 


THE    PHYSICAL    CULTURE    COOK   BOOK.  8l 

to  prevent  burning;  cover  and  set  on  the  back 

of  the  stove  to  cook  slowly. 

3.  Broiled    Shad,    Bluefish    or    Maickerel.— 

Wash,  wipe  and  split  the  fish;  sprinkle  with 
salt  and  pepper  and  place  inside  down  on  a 
buttered  gridiron ;  when  this  side  is  brown, 
turn.  A  medium-sized  fish  will  take  about 
twenty  minutes. 

Serve  with  butter  or  with    maitre    d'hotel, 
tartare  or  tomato  sauce. 

4.  Broiled      Halibut      Steaks. — Season     the 
slices  and  lay  in  melted  butter;    roll  in  flour 
and  broil   twelve    minutes   or  so.     Serve  with 
parsley  and  slices  of  lemon. 

5.  Fried  Halibut  Steaks.— Salt,  dip  in  flour 
and  cook  in  enough  boiling  oil  to  cover  until 
brown. 

6.  Fried  Smelts,   Brook  Trout,  Perch,  and 
Other  Small  Fish. — Put  butter  in  a  pan    and 
heat ;  cook  the  fish  brown  and  serve,  garnished 
with  parsley  and  lemon ;  or,  fry  some  slices  of 
salt  pork  in  a  pan  until  brown;  take  out,  put 
in  enough  fish  to  cover  the  bottom  of  the  pan 
and  fry  brown. 

7.  Fried  Bluefish  or  Shad. — Cut  into  pieces, 


82          THE    PHYSICAL    CULTURE    COOK   BOOK. 

salt,  dip  in  egg  and  bread  crumbs  and  cook  in 
enough  boiling  oil  to  cover. 

8.  Baked    Bluefish,    or    Shad.— Cut  gashes 
across  the  fish,  in  which  put  narrow  strips  of 
salt  pork;  dredge  the  fish  with  flour,  season 
with  salt  and  pepper ;  put  in  a  baking  pan,  cover 
the  bottom  of  the  pan  with  hot  water,    and 
bake  one  hour;  baste  often  and  add  a  little 
water  if  the  pan  gets  dry.     Serve  with  Hol- 
landaise  sauce. 

9.  Fish  a  la  Creme. — Any    white-flesh    fish 
left  from  yesterday's  dinner  will  serve  for  this 
dish ;  make  a  drawn  butter  sauce,  No.  2,  put  a 
layer  of  shredded  fish  in  a  dish,  pour  over  half 
the  sauce,  add  another  layer  of  fish,  the  rest 
of  the  sauce,  and  sprinkle  bread  crumbs  over 
the  top;  dot  with  butter  and  brown  quickly  in 
a  hot  oven.     This  dish  is  delicious,  baked  in 
individual  shells  or  ramekins,  for  luncheon. 

10.  Philadelphia     Oysters     (Delicious). — 
Drain  fifteen  oysters  from  their  liquor  and  dry 
thoroughly;  put  in  a  frying  pan  with  two  ta- 
blespoonfuls   of   butter   and   brown;   take  out 
and  pour  into  the  pan  the  liquor,  season  and 
heat,  and  serve  poured  over  the  browned  oys- 
ters. 


THE   PHYSICAL   CULTURE   COOK   BOOK.  83 

11.  Panned  Oysters. — Put  an  ounce  of  but- 
ter in  a  pan  with  two  saltspoonfuls  of  salt,  lay 
in  two  dozen  oysters,  cover  and  cook  until  the 
edges  curl,  four  or  five  minutes. 

12.  Oysters  Roasted  in  the  Shell.— Wash  the 

shells  thoroughly,  put  in  a  dripping  pan  and 
roast  in  a  hot  oven  fifteen  minutes,  or  until 
the  shells  open.  Serve  at  once  on  hot  plates. 
The  full  flavor  of  the  oyster  is  retained  by  this 
method  of  cooking  them. 

13.  Stewed  Oysters. — Drain  the  liquor  from 
one  quart  of  oysters,  and  put  on  the  fire  with 
one-half  cup  hot  water  and  a  little  salt;  boil 
up  once,  skim,  and  add  the  oysters.    Let  them 
cook  four  or  five  minutes  and  add  one-half  cup 
of  boiling  milk  and  two  tablespoonfuls  of  but- 
ter, and  serve  at  once. 

14.  Broiled  Oysters. — Wipe  the  oysters  dry 
and  broil  over  a  buttered  gridiron  over  a  hot 
fire.    Serve  with  a  little  butter  and  salt  on  each 
or  with  cream  sauce. 

15.  Scalloped     Oysters. — Drain     the     juice 
from  one  quart'  of  oysters    and    carefully  re- 
move all  bits  of  shell  from  them ;  butter  a  deep 
pudding  dish,  cover  the  bottom  with  cracker 
crumbs  (not  too  fine),  season  with  salt,  then 


84          THE    PHYSICAL    CULTURE   COOK   BOOK. 

a  layer  of  oysters  seasoned,  a  layer  of  crackers 
then  oysters  until  the  oysters  are  used.  Put 
cracker  crumbs  on  top  with  bits  of  butter. 
Pour  over  the  oyster  liquor  strained  and  one 
cup  of  milk,  and  bake  one-half  hour  in  a  hot 
oven. 

1  6.  Oysters  a  la  Providence.  —  Melt  two  ta- 
blespoonfuls  butter  and  add  four  t'ablespoon- 
fuls  chopped  mushrooms;  cook  two  minutes, 
then  add  two  tablespoonfuls  flour  and  one  pint 
oysters;  cook  until  the  edges  curl,  add  a  few 
drops  of  onion  juice,  a  little  lemon  juice  and  a 
little  salt;  add  one  beaten  egg,  cook  until  it 
thickens  and  serve  on  toast. 

17.  Oyster  Omelet.  —  Stew  one  dozen  oysters 
in  their  liquor,  with  pepper  and  salt,  two 
minutes  ;  take  out  the  oysters  and  chop  them, 
and  if  necessary  to  thicken,  add  a  little  flour 
to  the  sauce;  put  back  the  oysters  and  set  on 
the  back  part  of  the  stove  ;  beat  four  eggs  very 
light,  and  add  two  tablespoonfuls  of  milk  or 
cream;  cook  in  a  well  buttered  pan;  when 
done,  remove  to  a  hot  platter  or  deep  plate  and 
the  oyster  sauce  over  them.  Serve  hot. 


18.  Fricasseed  Oysters.  —  Drain  one  quart'  of 
oysters  and  put  the  liquor  on  to  boil;  thicken 
with  one  tablespoonful  of  flour  blended  with 


THE    PHYSICAL    CULTURE    COOK    BOOK.  85 

oru  lablespoonful  of  butter;  take  from  the  fire 
and  add  carefully  the  beaten  yolks  of  two 
eggs ;  return  to  the  fire,  put  in  the  oysters  and 
let  boil  a  few  minutes.  Serve  on  toast. 

19.  Oysters    on    Crackers. — Split    as    many 
crackers  as  desired,  and  butter;  lay  on  each 
cracker  as  many  oysters  as  it  will  hold;  salt, 
sprinkle  with  a  few  drops  of  lemon  juice ;  cover 
with  the  other  half  of  the  cracker  and  put  in 
a  hot  oven  until  the  crackers  are  browned. 

20.  Creamed  Oysters. — Drain  the  juice  from 
one  pint  of  oysters  and  cook  them  in  one-half 
cup  of  their  liquor  until  plump ;  make  a  sauce 
of  one-half  cup  of  milk,  one-half  tablespoonful 
of  butter,  one  tablespoonful  of  flour,  salt  and  a 
little  celery  salt;  mix  this  sauce  with  the  oy- 
sters and  boil  up.     Serve  at  once. 

21.  Clam  Chowder  (No.  i). — Take  one  quar- 
ter pound  of  bacon,  cut  into  small  cubes,  and 
brown  in  a  skillet. 

Now  put  on  the  fire  a  pot  that  will  hold  four 
quarts;  into  this  put  two  quarts  of  hot  water, 
and  into  this  put  the  browned  bacon  cubes; 
then  add  one  cup  of  finely  cut  carrots,  and 
one  cup  of  finely  chopped  celery,  and  let  all 
boil  for  ten  minutes ;  then  add  one  cup  of 
chopped  onions,  and  boil  all  five  minutes 


86          THE   PHYSICAL   CULTURE   COOK   BOOK. 

more;  now  add  two  cups  of  raw  potatoes  cut 
in  small  cubes,  and  let  the  entire  mixture  boil 
until  the  potatoes  are  soft,  then  add  one  quart 
of  strained  tomatoes,  one  teaspoonful  of 
thyme  and  salt  to  taste. 

In  the  meantime  put  tablespoonful  of  but- 
ter in  a  skillet  and  let  it  get  very  hot,  then 
brown  two  tablespoonfuls  of  whole-wheat 
flour  in  it1;  add  one  cup  of  the  soup,  stir  for  a 
few  minutes,  and  pour  it  into  the  large  pot. 

Now  strain  the  liquid  off  twenty-five  clams, 
chop  the  clams  very  fine,  put  them  back  into 
the  liquid  and  put  this  into  the  large  pot. 
When  all  comes  to  a  boil  let  it  boil  for  three 
minutes,  and  the  chowder  is  done. 

When  put  in  a  cold  place  it  will  keep  for 
several  days,  and  will  be  just  as  delicious 
warmed  up  as  fresh. 

22.  Clam  Chowder  (No.  2). — Chop  fine  one 
and  a  half  slices  of  pork  and  fry  in  a  sauce- 
pan until  crisp ;  drain  the  liquor  from  one 
quart  of  clams  and  put  it'  in  the  saucepan ; 
when  hot,  add  two  carrots,  one  onion,  six  po- 
tatoes, one  turnip,  a  little  parsley,  one  quart 
tomatoes  chopped  fine.  Let  boil  up,  chop  and 
add  the  clams,  one  cup  hot  water,  and  season 
to  taste.  Cover  and  put  back  to  simmer 
slowly  two  hours. 


THE   PHYSICAL    CULTURE    COOK    BOOK.  87 

23.  Deviled  Clams. — Drain  the  liquor  from 
twenty-five  clams  and  chop  them  fine;  thicken 
one  cup  milk  with  one  tablespoonful  butter 
and  two  of  flour,  rubbed  smooth;  let  boil  up 
and  add  two  tablespoonfuls  dried  bread 
crumbs  and  the  yolks  of  two  raw  eggs;  take 
from  the  fire,  mix  well  together,  add  the  clams 
and  salt  and  pepper  to  taste.  Fill  the  shells 
with  the  mixture,  sprinkle  with  bread  crumbs 
and  brown  in  a  hot  oven. 


CHAPTER  IX. 

MEAT. 

The  value  of  meat  as  a  food  is  a  much  dis- 
puted question,  which  every  one  must  decide 
for  himself.  Too  much  meat  is  certainly  not 
good ;  but  if  it  is  to  be  used  at  all,  it  is  essential 
that  it  be  cooked  properly. 

In  order  to  retain  the  juices  and  flavor  of 
meat,  the  albumen  on  the  outside  must  be  co- 
agulated by  heat.  In  roasting,  have  the  oven 
hot  when  the  meat  is  put  in,  and  finish  cooking 
at  a  more  moderate  heat.  In  boiling,  put  the 
meat  at  once  into  boiling  water  for  fifteen  min- 
utes, and  then  set  back  to  simmer  slowly.  In 
stewing,  have  the  stewpan  hot,  put  in  the  meat' 
and  let  it  coat  over  before  adding  water. 

It  is  a  good  plan  to  save  all  the  suet  and  fat 
from  beef  or  veal  for  drippings,  as  this  is  a 
much  more  wholesome  shortening  than  lard. 


THE    PHYSICAL    CULTURE   COOK   BOOK.  89 

Veal  and  pork  are  the  hardest  meats  t'o  di- 
gest ;  pork,  especially,  must  be  used  sparingly. 
It  is  better  to  avoid  it  altogether  in  summer, 
and,  unless  one  leads  an  active  outdoor  life, 
at  all  times. 

1.  Roast  Beef.— The  best'  pieces  for  roasting 
are  the  sirloin  rib  and  fillet.     Rub  the  meat 
with  salt,  then  dredge  with  flour;  put  a  rack 
in  the  basting  pan,  set  the  roast  on  the  rack 
and  put  in  a  hot  oven  for  fifteen  minutes ;  then 
cover  the  bottom  of  the  pan  with  water ;  allow 
fifteen  minutes  to  the  pound  if  the  meat  is  to 
be  rare,  twenty  minues    if    moderately    well 
done.     Baste  often. 

2.  Pot-Roast  of  Beef. — The  top  sirloin  is  the 
best  piece  for  pot-roasting,  although  the  round 
may  be  used. 

Put  a  piece  of  suet  in  the  pan  until  hot ;  then 
put  in  the  meat,  and  let  it  cook  a  few  minutes 
on  each  side;  season  with  salt,  cover  the  pan 
and  set  on  the  back  of  the  stove,  to  cook  very 
slowly  for  one-half  hour;  then  add  one  cup  of 
hot  water  and  cook  slowly  three  and  a  half 
hours  longer  for  a  piece  weighing  about  five 
pounds,  turning  occasionally.  The  less  water 
used  the  better  the  meat  will  be;  but  if  it 
cooks  dry  a  little  more  must  be  added;  when 


90          THE   PHYSICAL    CULTURE   COOK   BOOK. 

done,  the  meat  should  be  brown,  and  a  brown 
gravy  can  be  made  by  dredging  flour  in  the  pan 
after  the  meat  is  taken  out,  and  pouring  in  a 
little  boiling  water. 

3.  Beefsteak. — Never  fry  a  steak  if  it  can  pos- 
sibly be  helped ;  broil  it  over  a  clear  fire,  turn- 
ing often,  for  ten  to  fifteen  minutes,  according 
to  the  thickness;  put  on  a  hot  platter,  season 
with  salt  and  pepper  and  bits  of  butter  and  set 
in  the  oven  five  minutes.  If  it  cannot  possibly 
be  broiled,  heat  a  pan  very  hot,  put  in  the 
steak  (without  any  suet  or  grease)  and  cook 
quickly,  turning  often.  Proceed  as  for  a 
broiled  steak. 

4.  Delmonico  Steak. — Have  a  thick  steak 
cut  from  the  top  sirloin  or  round ;  heat  a  pot, 
put  in  some  suet,  then  the  meat  and  coat  on 
both  sides;  then  add  salt  to  taste,  one  onion 
and  one  carrot  chopped  fine,  and  cook  slowly 
three  hours,  turning  often  and  stirring  the 
vegetables  from  the  bottom  to  prevent  burn- 
ing; cook,  if  possible,  without  water,  though 
if  it  threatens  to  burn,  a  little  hot  water  must 
be  added ;  when  done,  take  out  the  meat,  add 
water  and  thicken  the  gravy  and  pour  it  and 
the  vegetables  over  the  meat',  removing,  of 
course,  any  bits  of  suet. 


THE   PHYSICAL   CULTURE   COOK   BOOK.  91 

5.  Hamburg  Steak. — Chop  fine  two  pounds 
of  round  beef,  form  into  a  flat  steak  about  one 
and  a  half  inches  thick,  and  squeeze  a  little 
onion  juice  on  each  side;  put  on  a  buttered 
broiler  and  broil  over  a  hot  fire.    Set  on  a  hot 
platter,   season   with  salt  and  bits  of  butter, 
and  set  in  the  oven  five  minutes  to  draw  the 
juices  to  the  surface. 

6.  Beefstew. — Cut  up  two  pounds  of  beef — 
the  cheaper  cuts  may  be  used — 'and  put  the 
pieces  in  a  saucepan  with  enough  boiling  water 
to  nearly  cover  them ;  one-half  an  onion,  sliced, 
one  sliced  tomato  and  a  little  salt.    Stir  gently 
two  hours;  peal  and  quarter  some  potatoes, 
add  to  the  stew  and  cook  one-half  hour  longer. 
Thicken  the  gravy  with  flour  and  serve. 

7.  Bewitched  Beef. — Chop  fine  three  pounds 
round  steak  and  mix  with  three  rolled  crack- 
ers, two  tablespoonfuls  salt,  one  beaten  egg, 
one  cup  milk,  and  bake  one  hour. 

8.  Corned  Beef. — If  the  beef  is  very  salty, 
cover  with  cold  water  and  let  come  to  a  boil; 
cook  slowly  four  hours  for  a  piece  of  about 
five  pounds ;  if  not  very  much    corned,    use 
boiling  water ;  serve  hot,  or  let  the  meat  stand 
in  the  water  until  cold,  and  serve. 

If  the  water  is  not  too  salt,  save  some  of  it, 


92  THE   PHYSICAL    CULTURE   COOK   BOOK. 

as  it  makes  an  excellent  foundation  for  some 
soups. 

9.  Beef     Tongue     (Boiled).  —  Soak     three 
hours,  wash,  put  on  in  cold  water,  and  boil 
slowly  until  quite  tender — say,  about  three  and 
a  half  hours ;  leave  in  the  water    until  cold ; 
skin  and  serve,  sliced. 

10.  Roast  Lamb  or  Mutton. — Proceed  as  for 
roast  beef,  allowing    twelve    minutes    to    the 
pound  for  mutton,  not  quite  so  long  for  lamb. 
Serve  with  brown  gravy  or  mint  sauce.     Cur- 
rant jelly  is  nice  served  with  lamb. 

11.  Boiled    Mutton. — Cover     with     boiling 
salted  water  and  boil,  allowing  fifteen  minutes 
to  a  pound.    Serve  with  caper  sauce.    Save  the 
water  for  the  soup  pot. 

12.  Lamb  Chops. — Trim  off  the    fat,    broil 
over  a  clear  fire  ten  or  twelve  minutes,  put  on 
a  hot  platter  and  season  with  butter,  and  salt. 
Set  in  the  oven  five  minutes.    Serve,  if  desired, 
around  a  mound  of  green  peas. 

13.  Stewed  Lamb  a  la  Jardiniere. — Select  a 
good-sized  breast  of  lamb,    and    lay    it  in  a 
saucepan;  pour  over  it  enough  hot  water  to 
nearly  cover  it,  and  put  a  closely  fitting  lid  on 


THE    PHYSICAL    CULTURE    COOK    BOOK.  98 

the  pot.  While  it  is  simmering  gently,  par- 
boil half  a  cupful  of  string  or  lima  beans,  half 
a  cupful  of  green  peas  (fresh  or  canned),  two 
small  carrots  cut  into  neat,  thin  slices,  and  a 
few  clusters  of  cauliflower.  When  the  lamb 
is  nearly  done,  lay  these  vegetables  on  it;  put 
with  them  two  tomatoes  sliced,  and  cook  about 
fifteen  minutes.  In  serving  this  dish  arrange 
the  vegetables  around  the  meat,  and  pour  over 
them  the  gravy,  which  should  be  thickened 
with  browned  flour  after  the  meat  and  vege- 
tables have  been  taken  from  it. 

14.  Mutton   Stew. — Cut   up   three    or    four 
pounds  of  mutton — one  of  the  cheaper  cuts  as 
the  shoulder  will  do — and  remove  the  fat.    Put 
in  enough  cold  water  to  cover  and  stew  slowly 
one  hour,  covered ;  then  add  one  slice  of  onion, 
salt  and  stew  one  and  a  half    hours    longer. 
Thicken  the  gravy  and  pour  over    the  meat. 
If  green  corn  is  in  season,  add  the  grains  from 
one-half  dozen  ears  one  hour  before  serving. 

15.  Blanquette   of   Lamb. — (See   blanquette 
of  veal.)     The  shoulder  may  be  used  for  this 
dish,  which  is  delicious  if  properly  done. 

_> 

16.  Mutton  Cutlets. — These     may     be     cut 
from  the  neck,  and  must  be  trimmed  neatly. 
Dip  each  in  melted  butter,  then  in  egg  and 


94          THE   PHYSICAL   CULTURE   COOK   BOOK. 

bread  crumbs;"  put  in  a  dripping  pan,  add  a 
very  little  water  and  roast  quickly,  basting 
often.  Serve  with  thickened  gravy  or  maitre 
d'hotel  sauce. 

We  do  not  recommend  veal.  It  is  an  im- 
mature meat,  but  if  especially  desired  the  best 
means  of  preparing  it  are  as  follows : 

17.  Roast  Veal. — Salt  a  loin  of  veal,  dredge 
with  flour  and  put  in  a  baking  pan  with  a  piece 
of  suet;  pour  in  a  little  water  and  roast,  bast- 
ing   often.     Allow     one-half     hour     to     each 
pound,  in  rather  slow  oven. 

1 8.  Veal  Cutlets  No.  i. — Heat  a  frying  pan 
and  put  in  some  bits  of  suet  and  let  them  melt 
a  little;  salt  the  cutlets  and  put  in  the  frying 
pan ;  when  coated  on  one  side,  turn  and  coat  on 
the  other ;  then  set  on  the  back  of  the  stove, 
cover  the  pan  and  let  them  cook  very  slowly 
three-quarters  of  an  hour;   then   brown  one- 
quarter  of  an  hour  longer,  thicken  the  gravy 
and  serve. 

19.  Veal  Cutlets  (2). — Cut  into  neat  pieces, 
salt,  dip  in  egg  and  cracker  dust,  and  fry  in 
butter.     Serve  with  tomato  sauce. 

20.  Blanquette  of  Veal. — Cut  two  pounds  of 
lean  veal  off  the  shoulder  into  pieces;  heat  a 


THE   PHYSICAL   CULTURE   COOK   BOOK.V          95 

stewpan,  wash  the  meat  and  put  it  in,  stirring 
the  pieces  until  they  are  coated;  then  add  one 
slice  onion,  chopped,  a  little  celery  and  salt  to 
season;  set  back  to  simmer  gently  in  its  own 
juices  for  two  and  a  half  hours;  put  the  meat 
in  the  center  of  a  hot  platter  and  set  in  the 
oven  while  you  make  a  sauce  by  pouring  one 
cup  of  milk  or  cream  in  the  pan,  thickening  it 
with  flour  and  adding  one  teaspoonful  of  lemon 
juice;  put  little  heaps  of  green  peas  around  the 
meat',  and  pour  the  sauce  over  all. 

If  canned  peas  are  used,  the  water  must  be 
drained  from  them,  and  they  must  be  washed 
in  water  and  put  on  to  heat  with  very  little 
water,  salt  and  a  good  piece  of  butter. 

21.  Veal  Potpie. — Cut  two  pounds  shoulder 
or  other  cheap  cut  of  veal  in  pieces,  and  brown 
them  in  a  hot  pan ;  then  add  salt,  enough 
water  to  cover  the  meat,  and  cook  slowly  two 
and  a  half  hours.  If  the  water  has  boiled  off, 
add  a  little  and  drop  in  dumplings  made  as 
follows : 

One  and  one-half  cup  whole  wheat  flour, 
one  heaping  teaspoonful  baking  powder,  one 
tablespoonful  butter,  enough  water  to  make  a 
soft  dough.  Beat  well. 

After  the  dumplings  are  in,  keep  the  stew 
boiling,  covered,  for  twenty  minutes. 


96          THE   PHYSICAL   CULTURE   COOK   BOOK. 

22.  Veal  Loaf. — Chop  fine  two    pounds  of 
veal,  one-half  pound  of  salt  pork,  mix  with  two 
eggs,  salt,  one  cup  of  milk  and    one    cup  of 
bread  crumbs,  and    make    into  a  well-shaped 
loaf.     Bake  for  two  hours. 

23.  Veal     Cheese. — Take     equal     parts     of 
boiled  veal  and  boiled  tongue,  pound  each  sep- 
arately, mix,  press  in  a  jar,  cover  with  melted 
butter  and  keep  covered  in  a  cool  place.  Serve 
in  slices  for  luncheon  or  tea. 

24.  Broiled  Sweetbreads. — However    sweet- 
breads are  cooked,  soak  them  first  in  salt  and 
water,  and  then  plunge  in    boiling    water  to 
whiten  them ;  wash  'and  parboil  a  pair  of  sweet- 
breads for  fifteen  minutes  and  let  cool ;    cut 
them  in  half,  lengthwise,  season  with  salt,  dip 
in  melted  butter,  and  broil  over  a  clear  fire  for 
five  minutes.    Serve  with  melted  butter  poured 
over  them. 

25.  Creamed    Sweetbreads.  —  Prepare    and 
parboil  sweetbreads — see    No.    15 — and    chop 
fine  with  one-half  dozen  mushrooms;  put  one 
tablespoonful  butter  in   a  saucepan   to  melt ; 
when  hot,  add  one  tablesponful  flour,  mix  till 
smooth,  then  pour  in  one-half  pint  milk  and 
stir  until  it  boils.     Add  the  sweetbreads    and 


THE   PHYSICAL   CULTURE   COOK   BOOK.  97 

mushrooms  and  stir  five  minutes,  season,  and 
serve. 

It  is  far  better  to  avoid  pork,  though  if  you 
must  have  it  the  best  methods  and  prepara- 
tion are  as  follows : 

26.  Roast  Pork. — Make  a  plain  stuffing  and 
roast   twenty   minutes   to   the   pound,   basting 
often.     Serve  with  apple  sauce. 

27.  Baked  Tenderloin  of  Pork. — Split  four 
or  five  large  tenderloins  and  make  a.  stuffing 
of  bread  crumbs  moistened  with    one    table- 
spoonful   melted    butter    and    seasoned    with 
salt,    and    a    very    little    thyme,    about    one- 
quarter  teaspoonful.     Put  one-half  the  tender- 
loins in  a  baking  pan,  spread  stuffing  on  each 
and  cover  each  one  with  another  tenderloin ; 
put  in  a  hot  oven,  with  some  bits  of  suet  in 
the  pan;  after  twenty    minutes    add   a  little 
water.     Roast  three-quarters  of  an  hour,  bast- 
ing frequently.     Thicken  the  gravy  and  serve 
with  apple  sauce. 

-  28.  Boiled  Ham. — Soak  over  night,  wash 
well  and  boil  sowly  in  plenty  of  cold  water 
four  or  five  hours,  according  to  size.  Leave 
in  the  water  until  cold,  then  remove  skin. 


98          THE   PHYSICAL   CULTURE   COOK   BOOK. 
RECHAUFFES. 

29.  Beef  Stew.— Cut  the  best    of  the  meat 
left  from  yesterday's  roast  into  dice,  leaving 
rim,  etc.,  for  soup.    Put  in  a  stewpan  with  any 
gravy  which  may  have  been  left,  and  enough 
water  to  cover,  one  slice  onion,  a  little  dried 
celery,  salt.    Cook  slowly  for  two  hours;  then 
put  in  some  raw  potatoes  peeled    and    quar- 
tered, and  cook  one-half  hour  longer.     If  the 
water  cooks  off  too  much,  add  a  little  more 
before  serving,   and   thicken   the   gravy  with 
flour. 

30.  Meat  Balls. — One    bowl    full     of     fine 
chopped  cold  meat;  add  one  cup  of  bread  or 
cracker  crumbs,  a  little  chopped  onion,  a  little 
gravy  mixed  with  the  crumbs  to  moisten  them. 
Season  with  salt,  thyme  or  savory,  and  fry  in 
balls.    If  there  is  no  gravy  use  milk.    We  rec- 
ommend no  immature  meats    such    as  lamb, 
veal,  etc. 

31.  Lamb  and  Macaroni. — Cut  lean  cooked 
lamb  into  bits,  boil  one-half  package  (or  one- 
half  pound)   macaroni  for  one  hour.     Put  a 
layer  of  macaroni  in  a  baking  dish,    season, 
cover  with  a  layer  of  meat,  then  add  another 
layer  of  macaroni,  then    more    meat.     Cover 
with  bread  crumbs,  season  and  put  on  some 


THE   PHYSICAL   CULTURE   COOK   BOOK.  99 

bits  of  butter;  add  one  cup  of  gravy,  or  gravy 
and  water,  or  milk,  and  bake  one-half  to  three-- 
quarters of  an  hour.  Serve  with  tomato  sauce 
No.  i. 

32.  Lamb  Croquettes. — Take  one  cupful  cold 
lamb,  chopped,  one  cupful  cold  boiled  rice,  one 
egg,  two  tablespoonfuls  cream  or  milk,  a  few 
drops  onion  juice,  salt;  mix  and  cook  in  boil- 
ing oil  or  fat. 

33.  Veal    Croquettes. — Cut    away    fat    and 
gristle  from  the  meat,  and  chop  fine.    Take  one 
cupful  veal,  one  cupful  breadcrumbs,  one  egg, 
one-half  cupful  milk,  a  few  drops  onion  juice, 
salt,  heat  the  milk,  veal  and  crumbs,  and  add 
egg  and  seasoning.     The  result  should  be  a 
mixture  soft  enough   to  drop  from  a  spoon. 
Set  aside  to  cool.     When  cold,  form  into  cro- 
quettes, dip  in  egg  and  then  in  fine  cracker 
crumbs  and  fry  in  hot  fat'. 

34.  Minced    Veal    on    Toast. — Put  chopped 
veal  on  the  stove  with  a  little  butter,  salt  and 
enough  gravy  or  milk  to  moisten  well.     Cook 
for  ten  or  fifteen  minutes,  and  serve  on  toast. 

35.  Rechauffee  of  Veal. — Chop    cold    veal, 
not  too  fine,  and  add  any  gravy  which  may  be 
left.    Season  and  set  aside.    At  dinner  time 


100        THE   PHYSICAL   CULTURE   COOK   BOO]  I. 

make  a  cream  sauce  of  two  cups  of  milk  thick- 
ened with  two  tablespoonfuls  flour  rubbed  in 
one  tablespoonful  butter;  add  to  it  two  cups 
chopped  veal,  one-half  can  French  mushrooms 
cut  in  half  (these  may  be  omitted  if  desired)  ; 
cover,  and  heat  thoroughly,  but  do  not  boil,  as 
this  toughens  the  mushrooms.  Serve  on  hot 
toast,  e-arnish  with  parsley. 


CHAPTER  X. 

POULTRY  AND  GAME. 

'Poultry,  to  be  at  its  best,  should  be  drawn 
and  picked  as  soon  as  it  is  killed,  but  not  eaten 
for  six  or  eight  hours.  If,  however,  they  must 
be  bought  in.  the  city  markets,  get  them  as 
fresh  as  possible,  and  select  them  carefully. 
If  they  are  drawn  at  the  butcher  shop,~it  wilt 
be  necessary  to  examine  them  carefully  and 
see  that  the  lungs  and  windpipe  are  not  left 
in,  as  they  usually  are. 

i.  Roast  Turkey. — Wash  the  turkey  inside 
and  out,  wipe  and  singe  the  pin  feathers.  Make 
a  stuffing  as  follows :  Crumb  up  one  loaf  of 
stale  bread  and  (put  the  crusts  in  a  bowl  of 
water  and  wring  out  dry)  moisten  one  table- 
spoonful  butter,  season  with  salt  and  one-half 
tcaspoonful  thyme ;  stuff  the  turkey  and  sew 
up ;  salt  the  turkey  and  put  in  baking  pan, 
preferably  a  double  baking  pan,  with  a  cup 


102      THE  PHYSICAL  CULTURE  COOK  BOOK. 

of  hot  water ;  roast,  if  good  sized,  three  or  four 
hours.  Much  depends  on  the  age  of  the  fowl, 
basting  frequently  unless  a  double  pan  is  used. 
Be  careful  not  to  let  the  pan  get  dry  and  so 
burn  the  turkey.  When  done,  place  on  a  hot 
platter  and  make  a  gravy  by  pouring  one  and 
a  half  cups  hot  water  into  the  pan  and  thick- 
ening it  with  flour.  Strain  and  add  the  giblets, 
which  have  been  stewed  till  tender,  and 
chopped. 

If  the  turkey  is  fat,  drain  the  grease  from 
the  pan  before  making  the  gravy. 

2.  Oyster  Stuffing. — Chop  one  pint  oysters, 
mix  with  bread  crumbs,  salt,  one-half  table- 
spoonful  butter,  thyme,  and  moisten  with  the 
oyster   liquor. 

3.  Boiled  Turkey. — Wash,   dry  the    turkey 
and  put  the  liver  and  heart  under  the  wing; 
wrap  in  a  clean  cloth  and  put  in  more  than 
enough  hot  salted  water  to  cover  it.     Let  boil 
slowly,  removing  the  scum  as  it  rises.    Allow 
twenty-five  minutes  to  the  pound.    Serve  with 
oyster  sauce. 

4.  Ragout  of  Turkey,  or  "Turkey  Hash."— 

Cut  the  meat  from  the  bones  of  yesterday's 
turkey  and  put  in  a  saucepan  with  the  gravy 
that  is  left  (with  hot  water  to  dilute  it  if  the 


THE  PHYSICAL   CULTURE   COOK  BOOK.       103 

quantity  be  small,  and  a  piece  of  butter),  sea- 
son and  stew  gently  for  ten  minutes.  Serve 
on  toast  with  cranberry  or  currant  jelly. 

5.  Turkey  Scallop. — Cut  the  meat  from  the 
bones,  remove  all   skin  and  gristle  and  chop 
fine ;  put  a  layer  of  bread  or  cracker  crumbs  in 
a  buttered  baking  dish,  moisten  slightly  with 
milk,  then  spread  on  a  layer  of  turkey  with 
bits  of  stuffing,  salt;  then  put  another  layer 
of  crumbs,  and  so  on,  until  the  dish  is  full; 
have  the  top  layer  of  crumbs  and  dot  with  bit's 
of  butter.     Pour  in  any  gravy  that  is  left  and 
add  enough  water  to  wet  well.     Bake  three- 
quarters  of  an  hour. 

6.  Roast  Chicken. — Same  as  turkey. 

7.  Fricasseed  Chicken. — Cup  up  two  chick- 
ens, wash  and  dry  carefully;  put  in  a  pot  with 
a  pint  water,  salt,  cover  and  let  simmer  slowly 
until  tender,  or  about  one  and  a  quarter  hours 
if  the  chickens  are  young  and  tender.     If  they 
are  fowls  it  will  take  longer.     Take  out  the 
chickens  and  thicken  the  gravy,  adding  a  very 
little  water  if  necessary.     Put  pieces  of  toast 
or  stale  bread  on  a  platter,  place  the  pieces  of 
chicken  on  them  and  pour  the  gravy  over  all. 

8.  Chicken  Potpie. — Prepare    a    chicken    as 


104     rm  LL  CULTt  -    <  06fi   :•.' 

for  fricasseeing  and  cook  until  tender;  make 
a  potpie  as  for  veal  potpie,  and  put  over  the 
chicken  in  dumplings ;  cook,  covered,  fifteen 
minutes. 

9.  Chicken  Pie. — Cut  up  one  or  two  chickens 
and  proceed  as  for  fricasseeing,  thickening  the 
gravy;  line  the  sides'  of  a  deep  dish  .with  a 
crust  made  as  follows:     One  quart  flour,  two 
teaspoonfuls  baking  powder,  two  tablespoon- 
fuls  drippings  or  other  shortening,  one  of  but- 
ter, milk  to    make  a  soft  dough — about  .  two 
cups.    Put  in  the  chicken  with  the  gravy,  cover 
with  a  top  crust  and  cook  forty  minutes  in  a 
moderately  hot  oven. 

It  is  well  to  prepare  the  chicken  the  day  be- 
fore, and  when  cold  take  off  the  fat.  These 
chicken  drippings  make  better  shortening  for 
the  crust  than  either  butter  or  lard.  In  fact, 
it  makes  excellent  shortening  for  biscuit  of  all 
kinds,  and  should  be  saved  for  this  purpose, 
except  when  the  chickens  are  old  and  strong. 

10.  Broiled  Chicken. — Select  a  very   young, 
tender  chicken,  split  down  the  back,  wash  and 
wipe  dry,  put  on  a  buttered  gridiron,  inside 
-downward ;  broil  over  a  clear  fire  until  brown, 
turning  several  times;  it  will  take  about  one- 
half  to  three-quarters  of  an  hour;  when  half 


THE  PHYSICAL  CULTURE  €008  BOOK,      IQJ 

done,  sprinkle  with  salt.  Put  in  a  hot  dish, 
butter  well  and  serve  very  hot  with  or  without 
mushroom  sauce. 

11.  Pan-Broiled  Chicken. — Split  as  for  broil- 
ing and  put  it  in  a  baking  pan  with  some  salt 
and  some  bits  of  suet  or  butter.    Roast  three- 
quarters  of  an  hour,  basting  frequently. 

12.  Scalloped  Chicken  may    be    made    the 
same  as  turkey  scallop,  or  cold  rice  may  be 
used  instead  of  bread  crumbs. 

13.  Chicken  Terrapin. — Chop  one  cold  roast 
chicken  and  one  parboiled    sweetbread    mod- 
erately fine.    Make  one  cupful  of  drawn  butter 
sauce  No.  2 ;  put  in  the  chicken    and  sweet- 
bread, salt  to  taste,  heat  eight  minutes.     Just 
before  serving  add  the  yolks  of  two  eggs,  well 
beaten. 

14.  Blanquette  of  Chicken  (Delicious  lunch- 
eon dish). —  Cut  two  cups  of  cold  chicken  and 
heat  in  a  cup  of  drawn  butter  to  the  boiling 
point.    Beat  the  yolks  of  two  eggs  with  a  few 
tablespoonfuls   of   milk,   add   to    the    chicken 
with  one  tablespoonful  of  finely-chopped  pars- 
ley and  serve  with  baked  potatoes. 

15.  Baked  Chicken  Omelet. — Into  one  cup- 


lo6      THE  PHYSICAL  CULTURE  COOK  BOOK. 

ful  of  white  sauce,  made  as  previously  directed, 
stir  a  cupful  of  chicken,  minced  fine  and  sea- 
soned to  taste.  Beat  two  eggs  light,  yolks  and 
whites  separately.  Add  the  yolks  to  the 
chicken  mixture;  last,  stir  in  the  whites  light- 
ly, pour  into  a  buttered  pudding  dish,  and  bake 
in  a  quick  oven. 

GAME. 

16.  Roast  Duck. — Wash  and  dry  carefully; 
to  the  ordinary  turkey  stuffing  add  one  table- 
spoonful  sage,  one  minced  onion ;  proceed  as  in 
roasting  turkey.     It  will  take  about  one  hour. 
Serve  with  currant  jelly. 

17.  Roast  Goose. — Same   as   duck.     It   will 
take  about  two  hours    to  roast.     Serve    with 
cranberry  or  apple  sauce. 

18.  Broiled  Quail. — Split     down     the     back 
and  broil  on  a  buttered  gridiron,  turning  each 
side  to  the  fire. 

19.  Roast  Quail,  Pigeons,  Partridge. — Clean 
and  wipe  dry  and  roast  in  a  quick  oven  about 
one-half  hour,  basting  often. 

20.  Grouse    au    Cresson. — Pick,    singe    and 
truss  the  birds,  tying  a  piece  of  slitted  fat  ba- 
con over  the  breast  of  each;  roast  for  fifteen 


THE  PHYSICAL  CULTURE  COOK  BOOK,       107 

minutes  and  garnish  with  watercress.     Serve 
with  bread  sauce  and  gravy. 

21.  Roast  Venison. — Take  a  leg  of  well-kept 
venison,  wipe  thoroughly,  rub  a  little  salt  over 
it,  dredge  with  flour.     Place  it  in  dripping  pan 
with  ragged  piece  you  have  cut  off,  and  a  little 
water.    Put  small  bits  of  butter  here  and  there 
over  meat,  set  in  oven  and  baste  frequently 
until  done.     Serve  with  currant  jelly. 

22.  Roast  Rabbits. — Skin    and    clean    with 
great  care,  and  wash  a  pair  of  fat  rabbits  (or 
hares),   stuff  with   a   force-meat    of    crumbs 
seasoned   with   butter,   onion,   thyme,   pepper 
and  salt'.     Sew  up  with  fine  thread,  bind  the 
legs  to  the  body  in  a  kneeling  posture,  and 
place  in  dripping  pan.     Pour  over  them    one 
cupful  boiling  water,  and  invert  another  pan 
over  them  to  keep  them  in.    Baste  with  butter 
twice,  with  their  own  gravy  twice,  and  twice 
again  with  butter.    Just  before  you  take  them 
up  dredge  with  flour    and    give  a  final    baste 
with  butter.    Dish  when  threads  have  been  cut 
and  drawn  out.    Thicken  and  season  the  gravy. 


CHAPTER  XL 

MEAT  AND  FISH  SAUCES. 

Meat  Sauces: 

1.  Tomato  Sauce. — ^One-half  can  tomatoes, 
one  tablespoonful  flour,  one  slice  onion ;  cook 
tomatoes  and  onion  ten  minutes  and  add  the 
flour  blended  with  one  tablespoonful  butter; 
when  thick,  add  salt  to  taste,  one  teaspoonful 
sugar,  and  strain.    Nice  for  meat,  fish  or  mac- 
aroni. 

2.  Tomato  Cream  Sauce. — Cook  half  a  can 
of  tomatoes  with  one  stalk  of  celery,  a  slice  of 
onion  and  a  bit  of  bay  leaf,  for  twenty  minutes. 
Add  half  a  salt.'spoonfnl  of  soda    and    strain. 
Make  a  cupful  of  cream  sauce  by  melting  a 
tablespoonful  of  butter  and    adding  a  table- 
spoonful  of  flour  and  a  cupful  of  cream  or  milk, 
and  just  before  serving  combine  with  the  to- 
mato.    Season  to  taste.     The  soda  will  make 
the  sauce  less  liable  to  separate. 


THE   PHYSICAL   CULTURE   COOK   BOOK.        109 

3.  Mint  Sauce    (For  boiled  mutton). — One- 
quarter  pint  of  vinegar,  four  tablespoonfuls  of 
chopped  meat,  and  two  of  sugar;  let  stand  for 
an  hour  or  more  before  using. 

4.  Caper  Sauce   (For    lamb    or    mutton). — 
Make  a  drawn  butter  No.  2  and  add  one  table- 
spoonful  of  capers  just  before  serving. 

5.  Sauce    Bordelaise  (For  broiled  steak). — 
Brown  two  tablespoonfuls  of  butter,  add  two 
tablespoonfuls  of  flour  and  brown  again,  then 
stir  in  gradually  one  pint  of  good  beef  stock. 
When  thick  and  smooth  add  three  tablespoon- 
fuls of  chopped  raw  ham,  one-half  of  a  bay  leaf 
and  one  tablespoonful  of  chopped  onion.  Cover 
and  simmer  gently  for  one  hour,  then  strain. 
Add  salt  to  taste,  one  tablespoonful  of  tomato 
catsup    and    one-half    of    a    cupful    of  finely 
chopped  canned  or  fresh  mushrooms  and.  heat 
a  few  minutes. 

6.  Sauce    Soubise     (For    mutton,    etc.). — 
Four     onions     chopped,      one      tablespoonful 
flour      one     tablespoonful     butter,     one     cup 
of    the    liquor    in    which    the    mutton    was 
boiled,    pepper  and    salt    to    taste.    Stew  the 
onions  until  very  tender;  drain  them,  and  rub 
them  through  a  colander;  put  the  butter   and 
flour  together  in  a  little  saucepan,  cook  them 


110       THE   PHYSICAL   CULTURE   COOK   BOOK. 

until  they  bubble;  add  the  mutton  liquor, 
which  must  have  been  cooled  and  skimmed ; 
stir  all  together  until  thick  and  smooth;  add 
the  pepper,  salt',  and  the  strained  onions. 

7.  Onion   Sauce. — Cook   three   onions   until 
tender,  drain  and  chop.     Make  a  drawn  butter 
sauce  No.  2  and  add  the  chopped  onions. 

8.  Bread  Sauce. — Quarter  and  boil  one  large 
onion  with  some  peppers,  salt    and    milk  till 
onion  is  quite  a  pulp.     Pour  milk  strained  on 
grated  white  stale  bread,  and  cover  it.     In  an 
hour  put  it  into  saucepan,  with  a  good  piece 
of  butter  mixed  with  a  little  flour;  boil  the 
whole  up  together  and  serve. 

9.  Oyster  Sauce. — To    drawn    butter    sauce 
No.  2  add  a  few  small  oysters    drained    from 
their  liquor,  and  a  few  drops  of    vinegar    or 
lemon.     Let  come  to  a  boil    and    serve   (for 
poultry). 

10.  Chestnut    Sauce. — Put    one-half    pound 
shelled  chestnuts  into  boiling  water  for    five 
minutes  and  peel ;  stew  in  gravy   (or  water) 
until  tender  and  rub  through  a  sieve.    Season 
with  salt  and  add  one  cup  cream  or  milk.   Boil 
up  once  and  serve, 


THE   PHYSICAL   CULTURE   COOK   BOOK.        Ill 

11.  Mushroom  Sauce,  for  beefsteak. — Take 
a  ladleful  of  stock;  add  to  it  part  of  juice  from 
the   can  of  mushrooms;  thicken  with  a  tea- 
spoonful  of  flour  and  of  butter    mixed;    add 
salt  to  taste  and  a  few  drops  of  lemon  juice, 
add  the  mushrooms,  simmer  a  few  minutes. 

12.  Apple    Sauce. — Pare    and     slice     eight 
apples     and     put     into     a     pan     with     just 
enough  water  to  prevent    burning    in ;  cook 
quickly  until  soft,  strain  through  a  colander 
and  sweeten  to  taste ;  return  to  the  fire  just 
long  enough  to  dissolve  the  sugar.     A  little 
nutmeg  may  be  added  if  desired,  but  a  rose 
geranium  leaf,  put  in  the  bottom  of  the  dish, 
with  the  hot  apple  sauce  poured  over  it,  im- 
parts a  very  delicate  flavor. 

13.  Cranberry  Sauce  or  Jelly. — To  a  quart 
of  cranberries  add  one  cup  of  boiling  water; 
cover  closely  and  cook  five    minutes    over  a 
quick  fire;  crush  with  a  wooden  spoon  such 
of  the  berries  as    have    not    burst    and    rub 
through  a  colander ;  put  the  strained  pulp  into 
the  saucepan  in  which  the  berries  were  cooked. 
Add  granulated  sugar  to  sweeten  and  simmer 
five  minutes,  stirring  constantly, 


112       THE   PHYSICAL   CULTURE   COOK   BOOK. 
FISH    SAUCES. 

14.  Drawn  Butter  No.   i. — One  and  a  half 
teaspoonfuls   flour,    two    ounces    butter,    one 
small  cup  hot  water;  wet  the  flour  to  a  paste 
with  cold  water,  and  stir  in   the  hot  water. 
When  boiling  add  the  butter  and  stir  until  well 
mixed.     Boil  one  minute. 

15.  Drawn  Butter    No.    2. — Heat    one    cup 
milk  to  boiling  point  and  add  one  tablespoori- 
ful  of  butter  rubbed  to  a  cream  with  two  tea- 
spoonfuls   flour,   stirring    the    while.     Add   a 
pinch  of  salt  and  boil  one  minute. 

16.  Cream  Sauce    No.    i. — Heat    one    pint 
cream,  or  one-half  milk  and  one-half  cream,  in 
a  double  boiler,  with  a  little  salt    and  a  little 
chopped  parsley ;  thicken  with  one  tablespoon- 
ful  butter  creamed    with    one    tablespoonful 
flour.     Boil  one  minute. 

17.  Cream    Sauce    No.    2. — Put    one    table- 
spoonful  butter  in  a  saucepan,  and  when  hot 
add  one  tablespoonful  flour  arid  stir  till  smooth. 
Add  gradually  one  cupful  milk  or  cream,  a 
little  salt,  a  few  drops  onion  juice,  and  boil  up 
once. 

1 8.  Egg  Sauce. — Make  a  drawn  butter  sauce 
No.  2  and  add  two  hard-boiled  eg^s  chopped 
fine  and  a  little  minced  parsley. 


THE   PHYSICAL   CULTURE   COOK   BOOK.        113 

19.  Hollandaise  Sauce. — Rub  one-half    cup 
butter  to  a  cream ;  add  the  yolks  of  two  eggs, 
one  at  a  time,  and  beat  well ;  stir  in  the  juice  of 
half  a  lemon,    one     saltspoonful    salt;    when 
ready  to  serve  add  one-half  cup  boiling  water, 
place  the  bowl  in  a  pan  of  boiling  water  or  in 
the  top  of  teakettle  and  cook  until  thick  as 
custard,  stirring  all  the  time. 

20.  Sauce    Tartare. — Make    a    mayonnaise 
dressing  and    add    one    tablespoonful    finely 
chopped  Gherkins  pickles. 

21.  Maitre    d'Hotel    Sauce. — To    one    cup 
drawn    butter    No.     I    add    one    teaspoonful 
minced  parsley  and  the  juice  of  a  lemon.    Boil 
up  and  serve. 


CHAPTER  XII. 

CHEESE,  EGGS  AND  BREAKFAST  DISHES. 

Cheese  is  a  very  nutritious  food,  containing 
twice  as  much  nitrogen  as  meat,  and  three 
times  as  much  fat.  However,  it  is  difficult  to 
digest,  although  rich  cheese  is  easier  of  di- 
gestion than  skim  milk  cheese.  For  persons 
who  take  plenty  of  outdoor  exercise  especially, 
cheese  is  a  valuable  article  of  diet. 

Eggs  are  a  perfect  natural  food  and  form 
a  good  substitute  for  meat.  When  properly 
cooked,  they  are  easily  digested,  although  a 
"hard-boiled"  egg  requires  about  three  times 
as  long  to  digest  as  a  raw  one.  They  are  defi- 
cient in  the  carbohydrates,  but  the  latter  may 
be  supplied  by  the  use  of  bread,  sugar,  etc.,  in 
connection  with  them.  So,  we  see  that  eggs 
make  an  ideal  breakfast  dish,  since  they  nour- 
ish without  overtaxing  t'he  stomach  at  this 


THE   PHYSICAL   CULTURE   COOK   BOOK.        115 

first  meal  of  the  day.  Far  too  often,  in  Amer- 
ica especially,  breakfast  is  made  an  elaborate, 
hearty  meal,  clogging  and  overworking  the 
system.  It  should  consist,  instead,  of  light 
and  easily  digested  foods,  such  as  fruit,  cereals, 
eggs,  whole  wheat  breads,  etc.,  with  little  or 
no  meat.  However,  variety  we  must  have, 
and  the  menu  for  breakfast  should  be  studied 
as  carefully  as  for  any  other  meal  in  the  day. 
In  winter,  it  may  be  slightly  heavier  than  in 
summer,  when  fruits,  cereals  and  bread,  with 
perhaps  a  suitable  beverage,  would  be  enough. 

EGGS. 

i.  Boiled  Eggs. — The  proper  way  to  cook 
eggs,  especially  for  invalids  or  persons  of 
weak  digestion,  is  to  keep  them  in  water  at1 
160°  to  170°  F.,  rather  than  at  212°,  or  boiling, 
since  the  white,  or  albumen,  of  this  egg  is 
rendered  much  less  soluble  by  this  high  tem- 
perature. A  simple  way  of  cooking  them 
properly  is  to  let  the  water  boil,  then  set  it 
back  off  the  stove  and  drop  in  the  eggs,  leav- 
ing them  for  four  to  six  minutes.  Serve  with 
fruit,  toast  and  chocolate  and  you  will  have  a 
perfect  breakfast.  One  can  also  put  the  eggs 
in  a  vessel  and  pour  the  hot  water  on  them. 


Il6       THE   PHYSICAL   CULTURE    COOK   BOOK. 

If  left  in  long  enough  they  will  become  hard- 
boiled,  but  tender. 

2.  Poached  Eggs. — Have  a    pan    of    salted 
water  boiling.    Drop  in  the  eggs  carefully  and 
set  where  they  will  keep  hot  but  not  boil,  until 
the  white  sets.     Serve  on  toast.     It  is  a  good 
plan  to  set  muffin  rings  in  this  pan  and  drop 
an  egg  in  each. 

3.  Moulded  Eggs. — On  the  bottom  of  well- 
buttered  patty  pans  with  straight  sides  sprinkle 
finely  minced  parsley  and  a  little  pepper   and 
salt.    Break  an  egg  into  each  pan,  set  them  in 
a  large  pan  filled  with  boiling  water,  and  bake 
until  set.  Turn  out  on  a  flat  dish,  and  pour  a 
white  sauce  over  them. 

4.  Scrambled  Eggs. — Beat  six  eggs  slightly 
and  salt.     Put  a  piece  of  butter  in  the  frying 
pan,  and  when  hot  pour  in  the  eggs.    Stir  con- 
stantly until  done.     To  make  this  dish  light 
and  juicy  beat  two  tablespoonfuls  milk  with 
each  egg. 

Plain  Omelet  (No.  i).— Beat  the  whites  of 
four  eggs  to  a  froth ;  to  the  four  yolks  add  one 
tablespoonful  of  cold  milk  or  water,  salt  to 
taste,  and  beat  until  light. 

Mix  the  beaten  whites  and  yolks  together 
with  a  spoon.  Put  a  spoonful  of  butter  in  an 
omelet  pan,  let  the  butter  get  hot  but  not 


THE   PHYSICAL   CULTURE   COOK   BOOK.        II? 

brown,  then  put  the  eggs  in,  and  be  sure  to 
cover  with  a  lid.  Take  the  pan  immediately 
off  the  fire  and  set  it  on  the  top  of  a  hot  stove. 
In  four  or  five  minutes,  when  sufficiently  done, 
loosen  the  omelet  around  the  edge  of  the  pan 
with  a  palette  knife,  fold  one-half  of  the  omelet 
over  the  other  half  and  serve  hot  on  a  warm 
dish. 

To  make  omelets  light  and  delicious,  strictly 
fresh  eggs  must  be  used,  and  the  skillet  in 
which  they  are  made  should  be  used  exclu- 
sively for  that  purpose. 

In  making  savory  omelets,  the  savory  in- 
gredients should  always  be  beaten  in  with  the 
yolks. 

The  savory  ingredient  may  be  grated  cheese 
or  raw  apples ;  or  finely  chopped  onions  or 
ham,  one  heaping  teaspoonful  to  each  egg;  or 
the  amount  may  be  varied  to  suit. 


5.  Omelet  (No.  2). — Beat  four  eggs  slightly 
and  add  one  tablespoonful  of  cold  water  and  a 
little  salt.     Heat  a  little  butter  in  a  pan,  pour 
in  the  eggs.     Shake  over  the  fire  until  it  be- 
gins to  thicken,  fold  and  serve  immediately. 

6.  Ham  Omelet. — Mix  an  omelet  as  above; 
add  three-quarters  of  a  cup  of  rnnced  ham  and 
proceed  as  before. 


Il8       THE    PHYSICAL   CULTURE    COOK   BOOK. 

7.  Cheese    Omelet. — Proceed    as    for    plain 
omelet,  only    add    one    tablespoonful    grated 
cheese. 

8.  Apple  Omelet. — Stew  apples  as  for  apple 
sauce.     Beat  well  with  one  tablespoonful  but- 
ter, sugar  to  sweeten  and  a  little    cinnamon. 
When  perfectly  cold  add  five  eggs,  beaten  well. 
Bake  until  brown.     Eat  warm,  for  tea,  with 
whole-wheat   bread.     Grated    raw   apples   are 
preferable  to  stewed. 

9.  Baked  Eggs. — Thicken    one    scant    pint 
milk  with  one  and  a  half  tablespoonful  butter 
blended  with  one    and  a  half    tablespoonfuls 
flour  and    add  a  few    drops    onion    juice;  cut 
ten  hard-boiled  eggs  in  halves  and  arrange  in 
a  baking  dish  in  layers,  grating  cheese  lightly 
over  each  layer  and  seasoning  with  salt.   Pour 
over    the    sauce,    cover    slightly    with    bread 
crumbs  and  brown  in  the  oven. 

10.  Devilled  or  Stuffed  Eggs. — Boil  five  eggs 
hard  and  put  in  cold  water  a  moment  to  coul ; 
cut  in  halves  and  remove  the  yolks;  mix  the 
yolks  with  one   tablespoonful   olive   oil ;   salt, 
to  taste,  and  a  little  vinegar.     Fill  the  whites 
with  the  mixture  and  serve  on  lettuce  leaves ; 
finely  chopped  ham  or  tongue  may  be  added 
if  desired. 


THE   PHYSICAL    CULTURE   COOK   BOOK.        1 19 

11.  Egg  Timbales. — Make  a  custard  without 
sugar,  using  salt  and  a  little  onion  juice  in- 
stead ;  put  into  timbale  tins,  or  small  cups  will 
do,  and  bake  in  a  moderate  oven.    Serve  with 
drawn  butter  sauce  No.  2. 

12.  Egg  Timbales  with  Cheese. — Six  eggs, 
one  gill  milk,  salt  to  taste,  two  tablespoonfuls 
grated  cheese ;  beat  the  eggs  well  without  sep- 
arating the  yolks  and  whites,  add  the  milk  and 
seasoning,  stir  in  the  cheese    and    pour  into 
well-greased  little  tin  pans  with  straight  sides ; 
set  these  in  a  pan  of  hot  water  and  bake  in  the 
oven;  when  the  egg  is  firm  turn  out  on  a  flat 
dish,  and  pour  a  white  sauce  over  them. 

13.  Eggs  with  Bread  Sauce. — Put  one  cup- 
ful bread  crumbs  into  a  pan  with  one  and  a 
half  cupfuls   milk,  one-half    teaspoonful    salt 
and  one-half  teaspoonful  onion  juice  and  sim- 
mer until  thick  and  smooth,  stirring  to  prevent 
burning.     Pour   the   sauce   into   shallow   dish 
and  break  in  carefully  one-half    dozen    eggs. 
Place  in  a  hot  oven  until  the  eggs  are  set  and 
serve  at  once. 

CHEESE. 

14.  Baked  Cheese  Omelet. — Two  eggs,  two 
cups  milk,  one  small  cup  grated  cheese,  one 
small  cup  fine  bread  crumbs,  salt  to  taste,  one 
tablespoonful  melted  butter.    Soak  the  crumbs 


120       THE   PHYSICAL    CULTURE    COOK   BOOK. 

in  the  milk,  in  which  you  have  dissolved  a  tiny 
pinch  of  soda;  beat  the  eggs  light,  and  add  to 
the  bread  and  milk ;  stir  in  the  butter,  the  sea- 
soning, and,  last  of  all,  the  cheese.  Bake  in  a 
well-greased  pudding  dish,  and  eat  at  once,  be- 
fore it  falls. 

15.  Cheese  Ramekin. — Put  one  cup  of  bread 
crumbs  and  one  gill  of  milk  on  the  fire  to  boil. 
Stir  and  boil  until  smooth.  Then  put  in  four 
tablespoonfuls  of  grated  cheese,  a  little  piece  of 
butter,  and  salt.  Stir  till  the  cheese  is  dis- 
solved, then  remove  from  the  fire.  Beat  two 
eggs,  the  yolks  and  whites  separately.  Stir 
the  yolks  into  the  mixture  and  then  the 
whites  of  the  eggs.  Put  in  a  pudding  dish  and 
bake  fifteen  or  twenty  minutes. 

:6.  Cheese  Muff.— Put  slices  of  buttered 
bread  in  a  baking  dish  and  slice  some  cheese 
on  them ;  pour  over  a  cup  of  milk  mixed  with 
two  eggs  and  a  little  salt,  and  sprinkle  s^me 
crumbs  on  top  and  bake. 

17.  Welsh  Rarebit. — Put  one  tablespoonftil 
butter  in  the  blazer  of  a  chafing  dish,  and  when 
hot  add  one  pound  cheese  grated  or  shaved 
thin ;  when  melted  add  one-half  cup  of  milk, 
one-quarter  teaspoonful  each  of  salt  and  mus- 


THE   PHYSICAL   CULTURE   COOK   BOOK.        121 

tard,  and  a  pinch  of  soda.     Stir  and  serve  on 
toast. 

BREAKFAST  DISHES. 

18.  Fish  Cakes  (No.  i). — Use  twice  as  much 
potatoes  as  codfish.     Shred  the    fish,    remov- 
ing all  bones,  etc.,  and  pare  the  potatoes;  put 
fish  and  potatoes  in  a  pot,  cover  with  water 
and  boil  until  potatoes  are  soft.    Drain  off  the 
water  and  mash,  adding  a  lump  of  butter  and 
one  egg.     Beat,  form  into  cakes  and  fry. 

19.  Fish  Cakes  (No.  2). — To  one  large  cupful 
of  shredded  fish  allow  six  medium  pared  raw 
potatoes  cut  into  slices;  cover    with    boiling 
water  and  boil  until  potatoes  are  tender;  drain; 
whip  in  one  egg,  one  tablespoonful  butter,  and 
salt. 

dfe 

20.  Creamed  Codfish. — Scald  and  shred  one 
cup  fish  and  freshen  with  boiling  water,  ana 
put  in  a  pan  with  one  pint  of  milk.     Thicken 
with  two  t'ablespoonfuls  flour  mixed  in  a  little 
cold  milk  and  add  one  tablespoonful  butter. 
Boil  up  and  serve  on  toast  or  with  potatoes. 

21.  Creamed     Fish. — Separate      the     meat 
from  the  bones  of  any  fish  that  may  be  left 
from  dinner,  and  place  one  side.    Break  into  a 
bowl  one  or  two  eggs,  according  to  amount 


122       THE   PHYSICAL   CULTURE    COOK   BOOK. 

of  fish;  add  salt  and  one  teaspoonful  of  plain 
flour;  mix  thoroughly. 

Pour  into  a  frying  pan  in  which  is  a  little 
hot  butter.  Stir  until  hot.  Serve  on  toast. 
Add  a  few  drops  lemon  juice  if  desired- 

22.  Hash. — Corned    beef    makes    the    best 
hash,  and  pot  roast  comes  next.    Roast  beef  is 
not'  so  good.    Take  two  cups  cold  boiled  pota- 
toes, chopped,  and  one  cup  chopped  meat ;  put 
in  frying  pan  with  one-half  to  one-quarter  cup- 
ful of  the  water  the  corned  beef  was  boiled  in, 
according  as  it  is  more  or  less  salty   (or  use 
water  if  other  meat  is  used),  one  tablespoonful 
butter,  and  cook  gently  twenty  minutes.     If 
you  wish  it  browned  have  another  pan  hot,  put 
in  a  bit  of  butter,  then  the  hash,  and  brown. 
Serve  with  poached  eggs  if  desired. 

23.  Creamed  Dried  Beef. — One   tablespoon- 
ful butter,  browned  in  a  frying  pan;  put  in 
about  one-half  pound  chipped  beef,  and  let  get 
thoroughly  hot.     Pour  in  about'  one  cup  milk, 
and  thicken  with  a    little    flour    and    water. 
Scrambled  eggs  put  around  the  beef  are  a  nice 
addition  to  it. 

24.  Ham  Patties. — One  pint  of  ham,  which 
has  been  previously  cooked,    mix    with    two 
parts  of  bread  crumbs,  wet  with  milk.    Put  the 


THE   PHYSICAL   CULTURE   COOK   BOOK.        123 

batter  in  gem  pans,  break  one  egg  over  each, 
sprinkle  the  top  thickly  with  cracker  crumbs, 
and  bake  until  browned  over.  A  nice  break- 
fast dish. 

25.  Ham  and  Eggs. — Have  the  ham  sliced 
very  thin,  and  broil  over  a  clear  fire  two  min- 
utes on  each  side.    Cook  the  eggs  in  two  table- 
spoonfuls  of  sweet  oil. 

26.  Bacon  and  Eggs. — The  best  way  to  cook 
bacon  is  to  slice  it  thin,  remove  the  rind,  lay 
the  slices  on  a  wire  broiler  and    put  this  in 
a  dripping  pan  in  a  hot  oven  until  crisp  and 
brown.     Serve  with  poached  eggs. 


124       THE   PHYSICAL   CULTURE   COOK   BOOK. 
CEREALS. 

Cereals  should  be  served  often  for  break- 
fast, and  there  are  so  many  delicious  and 
wholesome  varieties  nowadays  that  there  is  no 
excuse  for  serving  the  same  thing  day  after 
day.  It  is  well  to  have  several  different  grains 
in  the  pantry,  and  to  alternate  them.  They 
will  keep  well  if  transferred  from  the  original 
packages  to  glass  jars,  which  should  be  labeled 
for  convenience. 

The  directions  which  are  supplied  with  the 
different  cereals  are  generally  best  not  fol- 
lowed. They  seldom  recommend  long  enough 
cooking.  The  usual  fifteen  minutes  of  the  re- 
ceipt must  always  be  lengthened  to  half  an 
hour,  while  an  hour's  steaming  is  better  still. 

Do  not  serve  oat-meal  in  summer,  as  it  is 
too  heating. 

Cereal  served  with  stewed  fruits,  dates,  etc., 
make  a  pleasant  change  from  the  beaten  track, 
and  are  usually  relished  by  children. 

27.  Indian  Meal  Mush. — Have  one  quart  of 
water  boiling  fast  and  stir  in  slowly  one  cup- 
ful Indian  men!.  Boil  one  hour. 


THE   PHYSICAL   CULTURE   COOK   BOOK.        125 

28.  Rolled  Oats. — Place  on  stove  in  milk,  salt 
to  taste,  bring  to  a  boil  and  set  off  immediately. 
Serve  as  soon  as  sufficiently  cool. 

We  do  not  consider  oatmeal  a  particularly 
valuable  food.  It  can  scarcely  be  cooked  too 
long.  A  good  way  is  to  put  one  cup  meal  into 
four  cups  boiling  water  and  set  on  the  back  of 
the  stove  over  night. 

29.  Rolled-Oats  Baked.— Steep    rolled    oats 
in  sufficient  sweet  milk    to    cover    it;    season 
with  salt  and  nutmeg  to  taste ;  put  the  mixture 
in  a  cool  place  or  in  an  ice-chest  for  about  one 
and  a  half  hours,  to  prevent    the    milk    from 
curdling  and  to  allow  the  oats  to  absorb  the 
miik. 

Butter  a  bread  pan,  pour  the  mixture  into  it, 
put  small  lumps  of  butter  over  the  top  of  it,  and 
bake  in  an  oven  of  medium  temperature  for 
from  40  to  50  minutes.  Cut  it  in  slices,  and 
serve  hot  on  warm  plates. 

30.  Hominy. — Into  three  and  a  half  cups  of 
boiling  salted  water  stir  one  cupful  fine  hom- 
iny; steam  or  cook  slowly  four  hours;  slow, 
long  cooking  improves  it,  though  hominy  may 
be  cooked  by  boiling  one  hour. 

31.  Figs  and  Hominy. — Wash  enough  figs 


126       THE   PHYSICAL   CULTURE   COOK   BOOK. 

or  dates  to  suffice  for  the  family ;  simmer  about 
five  minutes  in  water ;  drain  off  the  liquid  and 
place  them  about  a  shaped  mound  of  steamed 
hominy.  Pass  plain  cream  with  this  dish. 

32.  Steamed  Apples  with  Oatmeal. — Care- 
fully pare  and  core  three  tender  apples ;  place 
each  in  a  buttered  cup;  fill  centers  with  sugar 
and  steam  until  quite  tender;  place  on  hot  dish 
with  freshly  cooked  oat-meal,  placing  a  spoon- 
ful in  each  cavity ;  then  serve  with  plain  cream 
or  powdered  sugar. 


CHAPTER  XIII. 

SALADS  AND  SANDWICHES. 

Salads  should  receive  more  attention  than 
they  ordinarily  do.  They  are  very  wholesome, 
particularly  the  simpler  ones  of  lettuce,  cress, 
green  vegetables,  etc.  Especially  in  hot 
weather,  when  the  appetite  craves  light  and 
refreshing  food,  salads  should  be  used  instead 
of  the  richer  and  heavier  dishes  and  sweet  pud- 
dings, etc. 

Always  make  sure  the  vegetables  for  salads 
are  fresh ;  wash  them  carefully  and  put  into 
cold  water  until  ready  to  use  them.  Never 
put  salt  or  oil  on  lettuce  until  just  as  it  is 
served.  In  making  dressings,  do  not  season 
too  highly,  nor  use  much  vinegar,  as  the  flavor 
of  the  salad  is  lost  by  drenching  it  in  condi- 
ments. Lemon  juice  is  nicer  than  vinegar  for 


128       THE   PHYSICAL   CULTURE   COOK   BOOK. 

ordinary  salads,  and  should  certainly  be  sub- 
stituted in  all  fruit  salads. 

Mayonnaise  is  easily  made  if  certain  pre- 
cautions are  observed.  Have  the  oil  and  egg,s 
ice  cold,  and  pour  the  oil  in  drop  by  drop  until 
the  eggs  have  thickened,  when  it  can  be  poured 
faster.  If,  in  spite  of  every  care,  the  dressing 
curdles,  set  it  aside  and  make  some  more,  when 
the  other  can  be  added  with  impunity. 

SALADS. 

X.  Potato  Salad  (No.  i). — One  quart  of  po- 
tatoes boiled  with  skins  on,  one-half  white 
onion,  two  tablespoonfuls  of  olive  oil,  pepper 
and  salt,  and  a  little  parsley,  one-half  cup  of 
weak  vinegar.  After  potatoes  are  cold  cut  up 
in  small  pieces.  Chop  the  onion  and  parsley 
fine  and  mix  all  together. 

2.  Potato  Salad  (2). — Cut  six  cold  potatoes 
into  slices  and  put  in  salad  bowl  with  a  little 
chopped  celery ;  sprinkle  over  one  teaspoonful 
parsley,  onion  juices,  salt  and  pepper;  stir  one 
cup  cream  until  smooth,  and  pour  over  and 
mix  with  the  potatoes. 

3.  Cauliflower  Salad. — Divide  a  boiled  cauli- 
flower into  flowerets  of  equal  size  while  it  is 


THE   PHYSICAL   CULTURE   COOK   BOOK.        129 

hot.  Cover  it  with  a  salad  dressing  of  three 
tablespoonfuls  of  vinegar,  two  of  oil,  a  tea- 
spoonful  of  salt  and  a  saltspoonful  of  pepper. 
Put  the  cauliflower  on  a  platter,  with  a  second 
platter  inverted  over  it.  When  it  is  cold,  ar- 
range it  in  pyramidal  form  on  a  salad  dish  and 
mask  it  with  mayonnaise  dressing.  Cold 
boiled  cauliflower  makes  a  most  delicious  salad 
chilled  on  the  ice  and  dressed  with  three  ta- 
blespoonfuls of  vinegar  and  three  of  oil,  salt 
and  a  teaspoonful  of  minced  parsley. 

4.  Cabbage   Salad. — Two    large    raw    eggs 
well  beaten,  six  tablespoonfuls  of  cream,   one- 
half  teaspoonful  salt,  six  teaspoonfuls  of  vin- 
egar and  a  small  piece  of  butter.     Put  on  the 
fire  and  cook,  stirring  constantly  until  quite 
thick.     Have  a  half  head  of  cabbage  chopped 
fine,  sprinkled  with  salt.    Add  to  the  dressing 
when  cold,  two  tablespoonfuls  of  cream  and 
pour  over  the  cabbage. 

5.  Tomato  Salad(i). — Peel  and  slice  fully  ripe 
tomatoes ;  let  them  stand  for  five  minutes  to 
drain  off  the  juice ;  then  set  them  away  on  ice. 
When  served,  cut  up  the  slices,  and  to  each 
pint  of  tomato  allow  four   tablespoonfuls   of 
vinegar,  the  yolk  of  one  egg,  and  enough  salt, 
and  mustard,  to  season  highly.    Stir  the  dress- 


130       THE   PHYSICAL   CULTURE   COOK   BOOK. 

ing  lightly  through  the    tomatoes,    and  serve 
very  cold. 

6.  Tomato  Salad  (2)   (A  very  pretty  dish). 
Wash  thoroughly  and  dry  carefully  a  head  of 
lettuce.     Pour  scalding  water  over  tomatoes  a 
moment,  and  skin  them.     Put  a  whole  tomato 
on  a  leaf  or  two  of  lettuce    and    pour  a  little 
mayonnaise  dressing  on  each. 

7.  Beet     Salad. — Boil     beets     until     tender. 
When  cold,  skin  and  cut  off  a  slice  from  the 
stem  and,  so  that  they  will  stand,  scoop  out 
the  centers  and  fill  with  lemon  juice  and  let 
stand  a  while.    WThen  ready  to  serve,  pour  out 
and  fill  the  centers  with  chopped  celery  and 
mayonnaise.    Serve  on  lettuce  leaves. 

8.  Watercress,   Lettuce. — Wash    and    wipe 
carefully  and  serve  with  French  dressing. 

9.  Winte    Salad. — One  cup  boiled  spinach, 
one-half  small  onion  cut  fine,    one  cup  cold 
boiled  potatoes  sliced  and  seasoned,  one-half 
cup  blanched   and  boiled   chestnuts   cut   fine, 
juice  of  one  lemon.     When  ready  to  serve, 
place  on  lettuce  with  mayonnaise. 

10.  Asparagus  Salad. — Add  one-half  cupful  of 


THE   PHYSICAL   CULTURE   COOK   BOOK.        131 

rich,  grated  cheese  to  two  cupfuls  of  hot 
cream  and  a  little  salt ;  when  melted  add  three 
beaten  egg  yolks  and  stiffly  beaten  whites  of 
two ;  line  buttered  mold  with  canned  asparagus, 
turn  in  the  cheese  cream,  adding  chopped  as- 
paragus; set  in  pan  of  water  in  slow  oven  for 
thirty  minutes.  Chill,  unmold,  serve  with 
horseradish  and  lemon  juice. 

11.  Vegetable  Salad. — Cold  cooked  peas,  po- 
tatoes, carrots,  beets,  string  beans,  asparagus, 
raw  tomatoes  and  lettuce  may  be  used  for  this 
salad,  or  one  or  more  vegetables  may  be  omit- 
ted.    Cut  the  vegetables  in  small  slices,  mix 
and    serve    on    lettuce    leaves     with    salt,    oil 
and  a  little  lemon   juice,    or   with    a    mayon- 
naise.    This  is  an  excellent  way  to  dispose  of 
left-over  vegetables  in  summer. 

12.  Apple  Salad. — Chop  one  cup  each  tart 
apples  (peeled  and  cored),    and  English  wal- 
nuts or  other  nuts,  one  cup  celery.    Serve  with 
dressing  made  as  follows:     Rub  two    slightly 
rounded  tablespoonfuls  of  nut  butter  smooth 
with  two-thirds  of  a  cupful  of  cold  water  and 
add  half  a  teaspoonful  of  salt.    Let  all  boil  to- 
gether for  a  moment,  then  remove  from  the 
fire,  and  add  two  tablespoonfuls  of  lemon  juice. 
Set  on  ice  to  get  very  cold,  then  pour  over  the 
salad.     Garnish  with  celery. 


132       THE   PHYSICAL  CULTURE   COOK  BOOK. 

13.  Nut  and  Orange  Salad. — Slice    tart    or- 
anges and  blanch  English  walnuts  or  chest- 
nuts.    Chop  the  nuts,  mix  with  the    orange 
slices,  and  serve  with  French  dressing. 

14.  Nut  and  Chicken  Salad. — Cut  one  pint 
chicken  and  one  pint    celery    into    dice,    add 
twenty-four  blanched  English  walnuts.     Pour 
over  this  one  cup  French  dressing.     Serve  on 
lettuce  leaves  with  a  spoonful  of  mayonnaise 
dressing  to  each  leaf. 

15.  French  Fruit  Salad. — Peel  and  cut  up 
two  oranges,  skin  and  seed  two  dozen    white 
grapes,  slice  three  bananas,    shell  and  halve 
one  dozen  English  walnuts;  mix,  arrange  on 
lettuce  leaves  and  cover  with  mayonnaise. 

16.  Chestnut  Salad. — Cut  two    cups    boiled 
and  blanched  chestnuts  into  slices,  arrange  on 
lettuce  leaves,  put  over  some  mayonnaise  and 
garnish  with  slices  of  orange. 

17.  Chicken  Salad. — Boil    one   chicken    and 
cut  up  into  pieces.   To  each  pint  chicken,  allow 
one  pint  chopped  celery  and  set  to  cool.     Make 
a  mayonnaise  dressing,  mix  half  the  mayonnaise 
with  the  chicken  and  celery  and    pour   the  rest 
over  it.    Garnish  with  white  celery   leaves   and 
olives. 


ME  PHYSICAL  CULmS  COOK  BOOK,      I3J 

18.  Lobster  Salad.— Cut  the  meat  of  two  small 
lobsters  into  small  pieces.    Add  a  little  of  the  fat 
and  coral.    Then  season   with   salt   and   pour 
over  enough  mayonnaise  dressing  to  moisten 
well.     Put  in  the  middle  of  a  platter,  garnish 
with  lettuce  leaves,  pour  over  the  remainder  of 
the  dressing,  and  put  slices  of  boiled  egg  and 
olives  over  the  top. 

19.  Oyster  Salad. — Let   fifty   small   oysters 
just  come  to  a  boil  in  their  own  liquor.     Skim 
and  strain.     Season  the  oysters  with  three  table- 
spoonfuls  of  vinegar,  one  of  oil,  one-half  tea- 
spoonful  of  salt,  and  place  on  ice  for  two  hours. 
Cut  up  a  pint  of  celery,  using  only  the  tender 
part,  and  when  ready  to    serve    mix   with  the 
oysters,  adding  about  one-half  pint  of  mayon- 
naise dressing.    Arrange  in  a  salad  dish.   Pour 
over  another   one-half   pint   of   dressing,   and 
garnish  with  white  celery  leaves. 

SALAD  DRESSINGS. 

1.  Mayonnaise  Dressing. — Mix  together  one 
ttaspoonful  each  of  powdered  sugar,  salt,   dry 
mustard  and  the  yolks  of  two  eggs.    Add  drop 
by  drop  one  pint  olive  oil,  stirring  constantly. 
Last,  thin  with  two  tablespoonfuls  of  lemon 
juice  or  vinegar. 

2.  French   Dressing    (Best). — Take   for   a 


134     THE  PHYSICAL  CULTURE  COOK  BOO& 

heaped  soup  plate  full  of  salad,  a  level  tea- 
spoonful  of  salt,  three  tablespoonfuls  of  oil  and 
two  tablespoonfuls  of  lemon  juice.  Put  the 
salt  in  a  deep  dish,  then  the  lemon  juice,  mix 
the  two  thoroughly  with  your  salad  fork,  and 
then  pour  in  the  oil  and  beat  thoroughly  with 
fork  until  oil  and  juice  is  combined,  then  pour 
over  salad,  mixing  thoroughly. 

3.  Dressing  without  Oil  (No.  i). — Take  six 
tablespoonfuls  of  mild  vinegar,  one  level  tea- 
spoonful  of  salt,  one-half  teaspoonful  of  mixed 
mustard,  one  rounded  teaspoonful    of  butter. 
Heat  just  enough  to  melt  the  butter,  then  beat 
smooth. 

4.  Dressing  without  Oil  (No.  2). — Boil  three 
eggs  for  half  an  hour.     Remove  the  yolks  and 
crush  them  to  a  powder  with  half  a  teaspoon- 
ful of  dry  mustard,  one  teaspoonful  of  salt; 
then  mix  to  a  paste  with  two  tablespoonfuls  of 
oil  or  melted  butter,  and  thin  with  four  table- 
spoonfuls  of  vinegar. 

5.  Boiled  Salad  Dressing  (No.  i).— -To  six 

tablespoonfuls  vinegar  add  one  teaspoonful 
salt  and  one-half  teaspoonful  mixed  mustard, 
two  teaspoonfuls  oil  or  melted  butter,  and  two 
raw  eggs.  Beat  smooth,  set  the  dish  in  a  pan 
of  boiling  water,  and  cook  until  the  dressing 


THfi  PHYSICAL  CULTURE  COOK  BOOK.       135 

thickens.  Keep  in  a  cool  place.  If  put  into 
bottles  when  hot  and  tightly  corked,  it  will 
keep  several  weeks  in  the  ice-box. 

6.  Boiled  Salad  Dressing  (No.  2). — Stir  to- 
gether a  tablespoonful  each  of  salt,  oil  and 
sugar.  Add  a  teaspoonful  of  mustard  and 
three  raw  eggs  stirred  in  one  by  one.  Then 
add  slowly  one-half  cup  vinegar,  and  finally 
one  cup  of  milk.  Put  all  these  ingredients  in  a 
double  boiler  and  stir  until  it  thickens,  or  about 
ten  minutes.  The  vinegar  will  not  curdle  the 
milk  if  mixed  just  as  above.  Bottle,  and  keep 
in  a  cold  place.  Very  nice  for  summer  salads. 


SANDWICHES. 

1.  Salad    Sandwich. — Pound     cold     chicken 
and  tongue  to  a  paste  in  a  mortar ;  add  a  little 
celery  salt  and  mix  with  mayonnaise  enough 
to  make  a  good  paste.    Put  a  lettuce  leaf  on  a 
thin  slice  of  bread,  spread  on  some  of  the  mix- 
ture, add  a  little  mayonnaise  and  another  slice 
of  bread. 

2.  Lettuce  Sandwich. — Make  sandwiches  by 
putting  a  crisp  lettuce  leaf  dipped  in  vinegar 
and  then  shaken  on  bread  and  butter  and  add- 
ing a  teaspoonful  of  mayonnaise. 


*tf  :     =  ".-:<<:      :   •    :    M    :;i.    e60f(     |55jt 

3.  Peanut  Sandwiches. — Shell  the  nuts  and 
rub  off  the  brown  skin.    Roll  them  under   the 
pastry  roller  and  season  with  a  little  salt ;  mix 
with  a  little  mayonnaise.     Spread    them    on 
delicate  slices  of  buttered  brown  bread    and 
you  will  find  them  delicious. 

Almonds  and  English  walnuts  may  be  used 
instead. 

4.  Brown  Bread  Sandwiches. — Spread    cot- 
tage cheese  on  thin    slices  of  Boston    brown 
bread. 

5.  Nut  and  Date  Sandwiches. — Spread  thin 
slices  of  bread  and  butter  with  chopped  dates, 
and  new  walnuts,  mixed  with  a  little  cream. 

6.  Olive  Sandwiches. — Mix    together    finely 
chopped  olives  and  nut  butter  and  spread    on 
whole  wheat  bread. 

7.  Nut    Butter    Sandwiches. — Put    the    nut 
butter  into  a  bowl,  add  a  little  water  and  rub 
in  until  the  butter  is  smooth.    Spread  on  brown 
bread.    Salt  may  be  added  if  desired. 

8.  Baked    Bean    Sandwich. — Press  one-half 
cup  baked  beans   through   a   cullender.    Mix 
with  one  teaspoonful  each  of  parsley  and  eel- 


ery,  minced  fine,  one-half  teaspoonful  onion 
juice,  one  tablespoonful  horse-radish  or  to- 
mato catsup.  Spread  entire  wheat  bread  with 
butter,  and  then  with  the  mixture,  and  add  the 
other  slice  of  bread  and  butter. 

9.  Roast  Beef  Sandwich.  —  Chop  cold  roast 
beef  fine  and  season;  mix  with  a  little  catsup, 
a  little  melted  butter,  and   make    sandwiches, 
using  buttered  whole  wheat  bread. 

10.  Egg    Sandwiches.  —  Rub  to  a  paste  the 
yolks  of  six  eggs  and  mix  with  two  tablespoon- 
fuls  olive  oil  or  cream,  salt,  spread  on  white  or 
brown  bread. 

11.  Celery  Sandwich.  —  Cut  celery  into  small 
pieces,  mix  with  mayonnaise  dressing,  spread 
on  bread  and  butter. 

12.  Rolled  Fig  Sandwiches.  —  Scrape  out  one 
dozen  figs  and  reject  the  skins;    work    to  a 
pa^te.    Butter  thin  slices  of  bread,  spread  with 
the  paste,  roll  and  wrap  in  oiled  paper,  twist- 
ing the  ends.     Sandwiches  of  orange  marma- 
lade can  be  made  in  the  same  way. 

13.  Cream    Cheese    Sandwiches.  —  Mix    one 

tablespoonful  butter,  yolks  of  two  hard-boiled 


X^        THE  PHYSICAL  CULTURE  COOK  BOOK, 

eggs,  and  cream  or  pot-cheese.     Season    and 
spread  between  saltines  or  thin  water  crackers. 

14.  Jam  Sandwiches. — Spread  bread  with 
jam  or  jelly,  and  sprinkle  on  English  walnuts, 
chopped  fine. 


CHAPTER  XIV. 

FRUITS  AND  NUTS. 

Fruit  is  best,  of  course,  eaten  raw,  bu. 
cooked  fruit  is  better  than  no  fruit  at  all.  One 
way  or  the  other,  it  should  form  a  large  part 
of  our  diet,  since  it  is  most  healthful.  If  the 
fruit  is  fresh  and  ripe,  serve  it  raw.  Arrange 
it  daintily  and  tastefully,  and  it  is  sure  to  be 
appreciated.  Serve  oranges  or  grapes  at  the 
beginning  of  a  meal ;  they  go  equally  well  with 
breakfast,  luncheon  or  dinner,  and  their  medic- 
inal properties  are  well  known.  Stewed 
fruits  should  follow  the  meal,  unless  they  are 
used  at  breakfast,  when  they  may  accompany 
the  cereal.  Bananas  are  so  hearty  that  they 
made  a  nice  desert  with  a  light  meal,  as  lun^h- 
eon. 

Nuts  have  not,  until  lately,  been  appreciated 
at  their  true  value  as  articles  of  food,  chiefly 
because  of  their  general  indigestibility.  If, 


146     Mfi  PHYSICAL  CULTURE  COOK  BOOK, 

however,  they  are  boiled,  they  will  be  found 
much  more  digestible.  The  many  nut  foods  on 
the  market  may  be  used  to  make  various  dishes 
or  the  ordinary  nuts  may  be  bought  and  pre- 
pared at  home.  There  is  much  nutriment  in 
them,  as  they  are  rich  in  several  of  the  food 
elements,  particularly  the  fats. 

Apples. — This  exceedingly  wholesome  fruit 
should  be  often  used,  raw  preferably.  Select 
perfect,  bright-looking  apples  and  arrange 
prettily  with  oranges  or  other  fruit  in  season, 
and  serve  at  beginning  to  any  meal. 

1.  Baked  Apples. — Wash  and  core  a  suffi- 
cient number  of  good-sized  tart  apples.    Put  a 
little  sugar  in  each  core  (or  omitted  if  desired) 
and  bake  in  a  hot  oven  until  soft.    About  one- 
half  an  hour  will  usually  suffice,  but  much  de- 
pends on  the  apples. 

2.  Apple  Sauce. — Pare  and  cut  up  tart  ap- 
ples.    Put  in  saucepan,  and  with  just  enough 
hot  water  to  prevent  burning  and  cook  quick- 
ly   until     soft — about     fifteen     minutes.     Put 
through  colander  or  potato  ricer,  and  then  re- 
turn to  the  stove  with  enough  sugar  added  to 
sweeten  to  taste  for    five    minutes.     A    rose 
geranium  leaf,   washed   well   and   put   in   the 


THE   PHYSICAL   CULTURE   COOK  BOOK.        141 

bottom  of  the  dish  into  which  the  sauce  is 
poured,  imparts  a  very  delicate  flavor.  Cook 
apple  sauce  in  graniteware,  never  in  tin. 

3.  Stewed  Crab  Apples. — Wash  a  quart  of 
crab  apples,  and  stew  twenty  minutes  in  one 
pint  hot  water.    Add  one  cup  sugar,  cook  five 
minutes  longer,  and  set  to  cool. 

4.  Dried  Apples. — Wash  carefully  and   stew 
very  slowly  for  two  to  two  and  a  half  hours. 

5.  Baked  Pears. — Wash  partially  ripe  pears, 
cut  in  halves  and  remove  cores.    Place  in  small 
jar,  add  a  little  boiling  water  and  cover  closely. 
Bake  in  a  slow  oven  five  or  six  hours.    When 
done  they  should  be  nearly  dry. 

6.  Stewed  Pears. — Peel,    quarter    and    core 
the  fruit.    Stew  slowly  in  enough  boiling  water 
to  cover  for  three  hours.     Sweeten  to  taste 
when  nearly  done. 

7.  Steamed  Pears  (or  other  fruit). — Prepare 
as  tor  baking,  put  in  covered  granite  pan,  and 
set  in  a  pan  of  boiling  water  (or  use  a  regular 
steamer)   two  or  three  hours.     When  nearly 
done,  sweeten  to  taste. 

8.  Stuffed  Quinces.— Pare     and     core    the 


142       THE   PHYSICAL   CULTURE   COOK   BOOK. 

fruit;  place  in  deep  dish  with  half  a  pint  each 
of  water  and  sugar;  fill  cavities  with  chopped 
almonds  or  English  walnuts  and  raisins ;  cover 
and  bake  tender;  set  away  in  a  cool  place  to 
chill  thoroughly,  and  serve. 

Peaches  are  best  served  raw.  Send  to  the 
table  whole,  arranged  prettily.  Peel  and  cut 
up  just  before  using,  as  they  are  apt  to  turn 
dark.  Serve  as  a  dessert,  plain,  or  with  sugar 
and  cream,  but  do  not  put  the  sugar  over  the 
fruit  before  it  goes  to  the  table,  as  it  extracts 
the  juices  and  detracts  from  the  flavor. 

9.  Stewed   Dried    Peaches    or    Apricots. — 

Wash  carefully,  stew  in  enough  water  to  cover 
until  tender,  or  about  an  hour. 

10.  Pineapple. — To  prepare    pineapples    for 
the  table,  peel  with  a  very  sharp  knife  and  re- 
move the  "eyes"  with  an  apple  corer.     Slice 
and  cut  up  with  a  silver  knife    and    sprinkle 
with  sugar  before  serving. 

11.  Oranges,   cut  up  with    sliced    bananas, 
make  a  nice  desert.    Or  serve  cut  in  halves,  to 
be  eaten  with  a  spoon  as  a  first  course. 

12.  Berries  should  not  be  washed.     If  it  is 
absolutely  necessary,  wash  quickly  just  before 
serving  and  drain    in  a  colander  a  few    mo- 


THE   PHYSICAL  CULTURE  COOK  BOOK.       143 

ments.  Above  all,  do  not  sprinkle  sugar  over 
berries  before  serving,  which  will  induce  fer- 
mentation as  well  as  destroy  the  flavor  of  the 
fruit. 

13.  Stewed  Rhubarb. — Wash    and    cut    up 
into    pieces   without    peeling,     and    stew    in 
enough  water  to  prevent  burning — say  a  cup- 
ful of  water  to  two  bunches  of  pie  plant — fif- 
teen minutes.    This  is  a  very  wholesome  dish, 
particularly  in  the  spring,  when  it  is  first  seen 
in  our  markets. 

14.  Baked  Bananas  (No.  i). — Peel  and  cut  in 
slices  lengthwise  four  bananas,  sprinkle  over 
them  one-quarter  cup  sugar,  two  tablespoon- 
fuls    lemon    juice,    one    tablespoon.ful    melted 
butter,  and  bake  one-half  hour. 

15.  Baked  Bananas  (No.  2). — In  preparing 
baked  bananas  strip  the  skin  from  one  side  of 
each  and  loosen  the  remainder  all  round  the 
fruit.  Arrange  on  a  baking  dish,  sprinkle  each 
with  a  teaspoonful  of  sugar  and  a  few  drops  of 
lemon  juice  and  bake  in  a  quick  oven  until 
tender.    When  properly  prepared  the  skin  sur- 
rounding the  banana  will  be  filled  with  a  rich 
syrup  which  will  jelly  as  it  cools.     Another 
way  is  to  make  a  syrup  of  three-quarters  of  a 


144       THE   PHYSICAL   CULTURE   COOK   BOOIC. 

cupful  of  water,  one-quarter  of  a  cupful  of 
lemon  juice  and  one-half  of  a  cupful  of  sugar 
for  half  a  dozen  bananas.  Strip  off  the  skins, 
cut  into  quarters,  place  in  a  deep  baking  dish, 
pour  over  the  hot  syrup  and  bake  until  tender, 
basting  several  times  with  the  syrup. 

1 6.  Cherry  Salad.— Pit    the    cherries,    stuff 
with  nuts  and  pour  over  orange    and  lemon 
juice  and  sugar. 

17.  Fruit  Salad. — Use  pealed  and  sliced  or- 
anges, pitted  cherries,  sliced    bananas,  straw- 
berries or  raspberries,  and  mix  in  a  salad  bowl. 
Pour  over  a  dressing  of  the  juice  of  two  or- 
anges, one  lemon  and  sugar.     Set  on  ice  and 
serve  very  cold. 

18.  Stewed  Prunes. — See  page  222. 

19.  Stuffed  Prunes. — Take  one  pound  of  fine 
large  prunes,  wash  carefully    and    soak  over 
night.    Make  an  opening  on  one  side  of  e'ach 
prune,  remove  the  stone  and  press  in  English 
walnuts  or  almonds. 

20.  Stuffed  Dates. — Remove  the  stones  and 
fill  with  almonds,  peanuts  or  walnuts.     Then 
close  and  roll  in  powdered  sugar. 

21.  Dates  with  Cream. — This  fruit  is  a  very 


THE   PHYSICAL   CULTURE   COOK   BOOK.        145 

appetizing  accompaniment  to  cereals  and  will 
be  appreciated  on  warm  days.  It  may  be 
served  for  breakfast  and  also  with  a  good 
luncheon  dish.  Pit  the  fruit  carefully  so  as 
not  to  destroy  the  shape  and  place  about  a  dish 
of  whipped  cream  heaped  in  the  center. 

2ia.  Figs  and  Rhubarb. — Wash  half  a  pound 
pulled  figs  and  cook  in  boiling  water  to  cover 
until  the  water  is  nearly  absorbed.  Skin  and 
cut  a  pound  of  rhubarb  in  inch  pieces.  Put  a 
layer  in  a  baking  dish,  sprinkle  with  sugar, 
add  a  layer  of  figs,  repeat  until  all  is  used ;  put 
in  one-fourth  cup  of  hot  water  and  bake  in  a 
slow  oven  until  the  rhubarb  is  soft.  Dates  or 
raisins  may  be  used  in  the  same  manner. 

NUTS. 

22.  Nut  Loaf. — Put'  through  the  food  chop- 
per sufficient  nut  meats  to  measure  one  and 
one-half  cupfuls ;  almonds,  English  walnuts, 
hazel  and  hickory  nuts  may  be  used  in  any 
proportions  according  to  taste,  also  butter  nuts 
and  black  walnuts,  but  the  latter  should  be 
taken  in  sparing  quantity  because  of  their  pro- 
nounced flavor.  Add  to  the  chopped  nuts  one 
pint  of  stale  bread  crumbs,  one  teaspoonful  of 
salt.  Mix  well,  add  enough  boiling  water  to 
moisten,  cover  closely  and  let  stand  for  ten 


146       THE    PHYSICAL    CULTURE    COOK   BOOK. 

minutes.  Now  add  another  cupful  of  hot  water 
and  turn  into  a  well-greased  loaf  pan.  Bake  for 
an  hour  in  a  moderate  oven  and  serve  hot  with 
a  brown  sauce. 

23.  Boiled     Chestnuts. — Remove     the    hard 
shells  from  the  chestnuts  and  throw  in  boiling 
water  for  ten  minutes ;  take  out  and  rub  off  the 
thin  dark  skins  and  cook  in  boiling  water  until 
tender.     Drain,  season  to  taste,  add  a  lump  of 
butter  and  a  little  hot  milk,  and  mash  very  fine. 

24.  Lyonnaise  Chestnuts. — Shell  and  blanch 
one  pint    of    chestnuts.     Put    a  tablespoonful 
butter  in  pan,  and  when  hot  add  the  nuts ;  add 
a  teaspoonful  minced  onion  and  brown  quick- 
ly; season  to  taste. 

25.  Creamed  Walnuts. — Blanch  one  pound 
of    shelled    English    walnuts.      Cook    slowly 
twenty  minutes  in  well-seasoned  white  stock, 
or  in  water  containing  a  small  slice  of  onion, 
a  clove,  a  bit  of  bay  leaf  and  a  stalk  of  celery. 
Drain  and  cover    with  a  rich    cream    sauce. 
Serve  in  a  deep  vegetable  dish,  and  garnish 
with  red  begonia  blossoms,  in  a  bunch. 

26.  Vegetable  Turkey. — Mix  together  three 
cupfuls  of  chopped  nuts,  three  cupfuls  of  dry 
bread  crumbs,  three  cupfuls  of  milk,  one  table- 


THE   PHYSICAL   CULTURE   COOK   BOOK.        147 

spoonful  of  nut  butter  dissolved  in  some  of  the 
milk,  one  and  one-half  teaspoonfuls  of  finely 
powdered  sage,  and  three  teaspoonfuls  of  salt. 
Lastly,  stir  in  six  well-beaten  eggs.  Bake 
twenty  minutes  in  a  brisk  oven,  and  serve  hot 
with  cranberry  jelly  and  brown  gravy. 

Brown  Gravy. — To  each  cupful  of  water  take 
three  tablespoonfuls  of  peanut  meal,  add  when 
boiling;  thicken  with  browned  flour.  Season 
to  taste. 

27.  Nuttose    Timbales. — Measure     one-half 
cupful  of  stale  bread  crumbs  and  cook  it  with 
one  cupful  of  milk  for  five  minutes.    Then  add 
four  level  tablespoonfuls  of  butter,  two  cup- 
fuls  of  nuttose  cut  in  small  pieces,  four  beaten 
eggs,  a  little  onion  juice,    and    seasoning    to 
taste.     Turn  the  mixture  into  timbale  molds 
and  bake  slowly  in  a  pan  of  hot  water  until 
firm.    Serve  them  with  mushroom  sauce.    For 
this  cut  one  dozen  large  mushrooms  into  strips 
with  a  silver  knife.     Cook  them  in  four  table- 
spoonfuls  of  butter  for  five  minutes,    dredge 
with  three  tablesponfuls  of  flour  and  add  two 
cupfuls  of  cream.     Cook  two  minutes,  add  a 
tablespoonful  of  butter  and  seasoning  to  taste. 

28.  Roasted  Almonds. — Blanch  the  almonds 
and  put  them  into  a  warm  oven  until  they  are 


148       THE   PHYSICAL    CULTURE    COOK   BOOK. 

thoroughly  dried  and  crisp ;  then  increase  the 
heat  of  the  oven  moderately,  and  allow  them 
to  become  a  delicate  cream  color  (not  brown) 
throughout.  If  heated  too  rapidly,  the  nuts 
will  be  tough,  and  when  browned,  an  irrita- 
ting, poisonous  acid  is  developed.  These  al- 
monds are  much  sweeter,  besides  being  more 
easily  digested,  than  the  salted  almonds. 


CHAPTER  XV. 

DESSERTS. 

A  simple,  dainty  dessert  makes  a  pleasant 
finish  to  a  meal,  and  often  furnishes  just  the 
necessary  amount  of  sweet  food.  Children 
especially,  crave  sweets,  and  when  allowed  a 
dessert  with  their  dinner  will  not  be  so  apt  to 
eat  candy,  etc.,  between  meals.  Custards, 
blanc-manges,  fruit  puddings,  fruit  sauces, 
etc.,  are  especially  wholesome  for  them. 

Pie  is  digestible  or  not,  as  it  is  well  or  badly 
made.  There  are  many  simple  pies  which  can 
be  eaten  with  impunity,  while  others  are  quite 
indigestible.  Pies  should  be  used  sparingly, 
especially  in  a  family  where  there  are  growing 
children. 

The  richer  puddings,  too,  are  not  whole- 
some. We  cannot  advocate  plum  puddings, 
mince  pies,  etc.,  although  we  give  some  re- 
ceipts for  the  same  for  those  who  are  willing 


150       THE   PHYSICAL   CULTURE    COOK   BOOK. 

to  defy  the  laws  of  hygiene  to  the  extent  oi 
using  them.  They  are  the  simplest  receipts 
for  such  dishes,  which  is  the  best  we  can  do 
toward  making  the  use  of  them  harmless. 

PUDDINGS. 

1.  Apple   Pudding. — Fill  a  buttered   baking 
dish  with  sliced  apples  and  pour  over  the  top 
a  batter  made  of  one  tablespoonful  of  butter, 
one-half  cup  of  sugar,  one  egg,  one-half  cup  of 
sweet'  milk,  and  one  cup  of  flour  in  which  has 
been  sifted  one  teaspoonful  of  baking  powder. 
Bake  in  a  moderate  oven  till  brown.  Serve  with 
cream  and  sugar,  or  liquid  sauce.    Peaches  are 
very  nice  served  in  the  same  way. 

2.  Dutch  Apple  Pudding. — One  pint  flour, 
one    and   one-half   teaspoonfuls   baking   pow- 
der,    one-half     teaspoonful     salt.     Rub     one- 
quarter     cup     butter     in-to    'the     flour,     beat 
one     egg     light,     add     to     it     three-quarters 
cup    cold    water,    and    stir    into    the    flour. 
Spread  in  well-buttered  shallow  pans.     Pare, 
core  and  quarter  four  or  five  sour  apples,  place 
them  on  the  dough,  and  sprinkle  over  them 
two  tablespoonfuls    sugar.      Bake    twenty  or 
thirty  minutes.     Serve   at  once    with    lemon 
sauce. 


THE   PHYSICAL   CULTURE    COOK   BOOK.        151 

3.  Apple  Tapioca  Pudding. — Soak  one  cup 
tapioca  in  water  three  hours;  pare  and  core 
eight  apples  and  fill  holes  with  sugar ;  pour  the 
tapioca  over  the  apples,  add  a  little  cinnamon 
and  bake  about  an  hour.  Eat  with  cream  and 


4.  Bread  and  Apple  Pudding  (Good). — Six  to 
ten  slices  of  bread,  according  to  size,  six  ap- 
ples, three  cups  milk,  two  eggs,  a  pinch  of  salt. 
'Put  slices  of  bread  in  the  bottom  of  a  pudding 

dish  and  cover  with  a  layer  of  sliced  apples, 
then  more  bread,  another  layer  of  apples,  and 
lastly  a  layer  of  bread  slices.  Pour  over  all  a 
custard  made  by  beating  the  eggs  and  milk 
together  and  adding  a  little  pinch  of  salt  and 
vanila  to  flavor.  (If  the  apples  are  not  quite 
tart,  add  a  little  lemon  juice  to  each  layer.) 
Bake  one-half  hour  in  a  moderate  oven,  and 
eat  at  once  with  creamy  sauce. 

5.  "Brown  Betty"  (Good).— Pare  and    slice 
six  apples ;  put  a  layer  of  bread  crumbs  into  a 
baking  dish,    then    add    a    layer    of    apples ; 
sprinkle  with  a  very  little  sugar    and  a  little 
ground  cinnamon ;  put  another  layer  of  bread 
crumbs  and  one  of  apples  and  so  on  until  the 
dish  is  full,  making  the  top    layer    of    bread 
crumbs.    Dot  with  bits  of  butter,  pour  one  cup 


152       THE   PHYSICAL   CULTURE   COOK   BOOK. 

of  water  over  it,  and  bake  three-quarters  of  an 
hour.    Eat  hot,  with  a  simple  sauce. 

6.  Apple  Dumplings  (No.  i). — One  teacup  of 
whole-wheat  flour,  half  a  teacup  of  butter,  one 
heaping  teaspoonful  of    baking    powder,    one 
small  tablespoonful  of  sugar,  one  beaten  egg, 
a  little  salt  and  sufficient  milk  to  make  a  soft 
dough.    Roll  out  half  an  inch  thick,  cut  with  a 
biscuit  cutter  and  drop  in  boiling  apple  sauce. 

7.  Apple   Dumplings    (No.   2). — One    quart 
whole-wheat   flour,   two   teaspoonfuls    baking 
powder,  one-half  teaspoonful  salt  mixed  well 
together.    Add  one  large  tablespoonful  butter 
and  lard  mixed,    and    enough    sweet    milk   or 
water  to  make  a  soft  dough.  Roll  out  into  half- 
inch  sheets.    Peel  and  quarter  some  good  tart 
apples ;  put  each  quarter  on  a  square  of  dough, 
sprinkle  over  it  sugar,  and  press  the  edges  to- 
gether firmly.    Place  on  a  baking  tin  and  bake 
in  a  hot  oven  twenty-five  minutes. 

8.  Boiled  Apple  Pudding. — Butter  a  pudding 
mold  and  line  it    with    thin,    evenly-buttered 
slices  of  wheat  bread ;  upon  the  bread  arrange 
a  layer  of  thinly  sliced  good  sour  apples    and 
sprinkle  them  lightly    with    cinnamon.     Add 
another  laver  of  buttered  bread  and  another  of 


THE    PHYSICAL    CULTURE    COOK   BOOK.        153 

apples  and  spice,  and  so  continue  until  the 
mold  is  full,  apples  being  placed  on  top.  For 
a  quart  mold  melt  a  cupful  of  sugar  in  a  cup- 
ful of  hot  water,  turn  the  syrup  over  the  pud- 
ding, cover  closely  and  steam  or  boil  for  two 
hours.  Then  turn  the  pudding  out  and  serve 
hot  with  hard  or  liquid  sauce. 

9.  Children's   Pudding. — Make   a   batter   of 
three  eggs,  three  tablespoonfuls  whole-wheat 
flour,  one  quart  milk  and  a  little  salt.    Peel  and 
core  six  apples  and  put  in  a  buttered  pie  dish. 
Pour  over  batter  and  bake  one  and  a  half  hours. 
Serve  with  a  sweet  sauce. 

10.  Apple  Snow. — Wash,  core  and  bake  four 
apples.    Remove  skins  and  heat  to  a  pulp  with 
the  whites  of  two  eggs  beaten  to  a  stiff  froth 
and  one-half  cup    powdered    sugar.     Make    a 
custard  sauce  of  the  yolks  of  the  eggs.     See 
boiled  custards. 

11.  Peach    Brown    Betty. — Same    as    apple 
brown  betty,  using  stewed  dried  or  cut-up  raw 
peaches,  instead  of  the  apples. 

12.  Peach  and  Tapioca  Pudding. — One  small 
cupful  tapioca,  one  can  peaches,  half  cup  su- 
gar.   Soak  the  tapioca  over  night  in  three  cup- 
fuls  of  water ;  the  next  day  arrange  the  canned 


154       THE   PHYSICAL    CULTURE   COOK   BOOK. 

peaches  in  a  dish,  pouring  over  them  about  a 
cupful  of  the  liquor  from  the  can;  sprinkle 
them  well  with  sugar,  pour  the  tapioca  on 
them,  and  bake  until  this  is  clear.  Eat  hot 
with  hard  sauce. 

13.  Baked  Peach  Pudding. — Two  cups  flour, 
one  cup  milk,  one  egg,  one  teaspoonful  baking 
powder,  one  tablespoonful  butter,  saltspoonful 
salt',  eight  medium-sized  peaches  peeled    and 
stoned.    Beat  the  egg  with  the  milk,  stir  in  the 
butter  melted,  and  the  flour  sifted  with  the  salt 
and  baking  powder.     Place  the  peaches  in  the 
bottom  of  a  pudding  dish,  sprinkle  them  well 
with  sugar,  pour  the  batter  over  them,  bake 
the  pudding  in  a  quick  oven,  and  eat  it  before 
it  has  time  to  fall.    Serve  either  hard  or  liquid 
sauce  with  it. 

14.  Delicious  Peach  Pudding. — Fill    a    pud- 
ding dish  with  whole  peeled  peaches,  and  pour 
over  them  two  cups  water.   Cover  closely,  and 
bake  until  peaches  are  tender,  then  drain  off 
the  juice  from  the  peaches,  and  let  it1  stand  un- 
til cool.   Add  to  the  juice  one  pint  sweet  milk, 
four  well-beaten  eggs,  a  small  cup  flour  with 
one  teaspoonful  baking  powder  mixed  in  it,  one 
cup  sugar,  one  tablespoonful  melted  butter  and 
a  little  salt.     Beat  well  three  or  four  minutes, 


THE   PHYSICAL   CULTURE   COOK   BOOK.       155 

and  pour  over  peaches  in  dish.  Bake  until  a 
rich  brown,  and  serve  with  cream. 

15.  Peach    Cottage    Pudding. — Stir     sliced 
peaches  into  a  batter  made  of  one-half  cup  su- 
gar, three  tablespoonfuls  melted  butter,    one 
beaten  egg,  one  cup  milk,  one  pint  flour,  and 
one  and  one-half  teaspoonfuls  baking  powder. 
Bake  in  a  loaf,  and  serve  with  hard  sauce. 

16.  Fruit  Puff  Pudding. — Mix  well  one  pint 
flour,  one    and    one-half   teaspoonfuls    baking 
powder  and  a  little  salt.    Make  into  a  soft  bat- 
ter with  milk.     Put  into  well  greased  cups  a 
spoonful  of  batter,  then  one  of  strawberries,  or 
any  fruit  preferred,  then    another    of    batter. 
Steam    twenty    minutes.    Serve    with    liquid 
sauce. 

17.  Steamed  Berry  Pudding. — One    cup    of 

sugar,  two  eggs,  one  and  one-half  teaspoonfuls 
of  baking  powder,  two  cups  of  flour,  one  cup  of 
sweet  milk,  two  cups  of  berries.  Steam  about 
two  hours. 

1 8.  Raspberry   or   Huckleberry   Pudding. — 

Two  cups  raspberries — red  or  black — three 
cups  flour,  two  eggs,  two  cups  milk,  one  table- 
spoonful  butter,  two  teaspoonfuls  baking 
powder,  saltspoonful  salt.  Beat  the  eggs  very 


156       THE   PHYSICAL   CULTURE   COOK   BOOK. 

light,  and  mix  with  the  butter,  melted,  and  me 
milk.  Stir  into  this  the  flour  sifted  with  the 
salt  and  baking  powder,  taking  care  that  the 
batter  does  not  lump.  Dredge  the  berries  with 
flour,  add  them  to  the  pudding,  and  boil  this 
in  a  plain  pudding  mold,  set  in  a  pot  of  boiling 
water  for  three  hours.  Take  care  that  the 
water  does  not  come  over  the  top  of  the  mold. 
Serve  with  hard  sauce. 

19.  Blackberry    Pudding. — Stew    blackber- 
ries  and  sweeten  to  taste.     Butter  some  slices 
of  stale  bread  with  crusts  cuts  off.    Then  put 
a  layer  of  the  buttered  bread  in  the  bottom  of 
serving  dish  and  pour  over  it  hot  stewed  fruit. 
Repeat  until  dish  is  full  or  fruit  used.     To  be 
eat>n  cold  with  cream. 

20.  Batter  Pudding. — Beat    two    eggs,    add 
one  cupful  of  milk,  three  and  a  half  cupfuls  of 
sifted   flour,   three    tablespoonfuls    of    melted 
butter,  one-half  of  a  teaspoonful  of  salt,  one 
tablespoonful   of   sugar,   two   teaspoonfuls   of 
baking  powder  and  one  scant  cupful  of  canned 
cherries  or  any  small  fruit.     Turn  this  into  a 
well-greased  mold,  cover  and  place  in  a  steam- 
er or  pot  of  boiling  water  for  two  and  a  half 
hours.     Serve  with  it  a  creamy  sauce. 

21.  Cherry  Pudding  (Baked). — One  pint  milk, 


THE   PHYSICAL   CULTURE   COOK   BOOK.        157 

one  pint  flour,  half  cup  sugar,  one  egg,  two  tea- 
spoonfuls  baking  powder,  one  pint  stoned 
cherries.  Rub  together  butter  and  sugar;  add 
the  beaten  yolks  of  the  eggs,  the  milk,  the 
whipped  whites,  the  flour,  and  baking  powder. 
Cover  the  bottom  of  a  pudding  dish  with  the 
cherries,  sprinkle  with  sugar,  pour  in  the  bat- 
ter, and  bake  quickly.  Eat  with  a  liquid  sauce. 

22.  Cherry    Dumplings. — Two     cups     flour, 
one  cup  milk,  one  tablespoonful  butter,    one 
t'easpoonful  baking  powder,  a  little  salt.    Make 
a  paste  of  the  above ;  roll  it  into  a  sheet  quarter 
of  an  inch  thick,  and  cut  into  four-inch  squares. 
Put  a  spoonful  of  stoned  cherries  in  the  mid- 
dle of  each  square,  sprinkle  with  sugar,  fold 
the  edges  across,  and  pinch  together.    Bake  to 
a  light  brown. 

23.  Boiled    Cherry    Pudding.— Three    eggs, 
four  heaping  tablespoonfuls  flour,  one  table- 
spoonful  butter,  one  pint  milk,  one  pint  stoned 
cherries.     Make  the  flour  into  a  paste  with  a 
little  milk ;  add  the  rest  of  the  milk,  the  butter 
(melted),  the  beaten  eggs,  a  pinch  of  salt,  and 
the  cherries.    Turn  into  a  greased  mold ;  cover, 
set  in  a  pot  of  boiling  water,  and  boil  steadily 
for  two  hours,  filling  up  the  pot  with  boiling 
water,  as  that  around  the  mold  cooks  away. 
Turn  out  carefully,  and  serve  with  hard  sauce. 


158       THE    PHYSICAL    CULTURE    COOK   BOOK. 

24.  Raisin  or  Berry  Puff. — Mix  thoroughly 
(by  several  siftings)  one  pint  of  flour,  one-half 
level  teaspoonful  of  salt  and  two  teaspoonfuls 
of  baking  powder;  stir  in  one  scant  half  pint 
of  milk  and  one  cupful  of  seeded  raisins  or 
berries.     (It  is  easier  to  put  the  raisins  in  the 
flour  before  adding  milk.)      Steam    for    fifty 
minutes  in  cups.    Serve  with  foamy  sauce. 

25.  Huckleberry  Pudding  (Good). — Make  a 
batter  of  one-half  pint  sweet  milk,  one  pint 
flour,  three  pints  berries,  two  teaspoonfuls  bak- 
ing powder,  two  eggs,  a  little  salt.     Boil  four 
hours  and  serve  with  hard  sauce. 

26.  Fruit  Pudding. — Mix  one  pint  of  flour 
into  a  rather  thin  batter,  with  rich  cream ;  add 
salt  to  taste,  add  one  gill  of  melted    butter. 
Beat  six  eggs  separately,  very  light ;  stir  these 
in  thoroughly  and  then  add  one  quart  of  very 
nice,  ripe  berries.     Pour  into  a  well-buttered 
pan,  and  bake.     Eat  with  hard  sauce. 

27.  Strawberry  Shortcake. — Make  a  rich  bis- 
cuit dough  (see  Biscuits),  and  bake  in  dripping 
or  round  pan  fifteen    minutes.     When    done, 
split  open,  butter,  spread  each  half  with  ber- 
ries, and  sprinkle  with  sugar. 

Peach,  orange,  apple  or  rhubarb    may    be 
used  instead  of  berries. 


THE    PHYSICAL    CULTURE   COOK   BOOK.        1 59 

28.  Orange  Roly-Poly. — Two  cups  flour,  one 
and  a  half  cups  milk,  one  tablespoonful  butter, 
one  tablespoonful  lard,  two  tablespoonfuls  bak- 
ing powder,  one  saltspoonful  salt,  four    fair- 
sized  sweet  oranges,  half  cup  sugar.     Sift  the 
baking  powder  and  the  salt  with  the  flour ;  rub 
the  butter  and  lard  into  it;  add  the  milk,  and 
roll  out  the  dough  into  a  sheet  about  half  as 
wide  as  it  is  long ;  spread  this  with  the  oranges 
peeled,  sliced  and  seeded;  sprinkle  these  with 
sugar;  roll  up  the  dough  with  the  fruit  inside, 
pinching  the  ends  together  that  the  juice  may 
not  run  out ;  tie  the  pudding  up,  in  a  cloth,  al- 
lowing it  room  to  swell;  drop  it  into  a  pot  of 
boiling  water,  and  boil  it  steadily  for  an  hour 
and  a  half;  remove  from  the  cloth,  and  lay  on 
a  hot  dish.    Eat  with  hard  sauce. 

29.  Stewed  Fruit  Pudding. — Stew  any  sort 
of  fruit  or  berries  desired  and  sweeten  to  taste. 
Put  slices  of  buttered  bread  in  a  serving  dish 
and  pour  over  it  some  of  the  hot  stewed  fruit. 
Put  another  layer  of  bread,  then  another    of 
fruit,  etc.,  until  the  dish  is  full.     Serve  cold 
with  cream. 

38.  Plain  Fruit  Pudding. — One  cup  mo- 
lasses, one  cup  milk,  one  and  a  half  cups  flour, 
quarter  cup  seeded  raisins,  quarter  cup  cur- 
rants washed  and  dried,  quarter  cup  shredded 


l6o       THE   PHYSICAL   CULTURE    COOK   BOOK. 

„  citron,  one  cup  suet,  one  saltspoonful  salt,  one 
small  teaspoonful  soda.  Chop  the  suet  into 
the  flour,  first  mixing  the  latter  with  the  salt 
and  soda ;  add  the  milk  and  molasses,  and  beat 
thoroughly;  dredge  the  fruit  and  stir  it  into 
the  pudding;  boil  in  a  brown-bread  mold  two 
hours  and  a  half.  Serve  hard  sauce  with  it1. 

31.  Poor  Man's  Pudding. — One  cup  of  sweet 
or  sour  milk,  one  cup  of  molasses,  one-half  cup 
of  butter,  one  pound  of  raisins,  two  eggs,  one 
teaspoonful  of  soda,  a  little  cinnamon,  whole- 
wheat flour  sufficient  to  make  as  thick  as  cake. 
Boil  four  hours  without  stopping  in  -a  floured 
bag  or  mold,  allowing  room  to  swell.     To  be 
eaten  with  sauce. 

32.  Grandma's  Plum  Pudding. — Mix  one  cup 

molasses  and  one  cup  chopped  suet  and  one  cup 
hot  water,  three  cups  flour,  one  tablespoon 
mixed  spices,  three  teaspoonfuls  baking 
powder,  three  cups  flour,  two  cups  chopped 
raisins,  two  cups  currants.  Sprinkle  the  fruit 
with  flour  to  prevent  it  sinking  to  the  bottom 
of  the  pudding.  Put  in  bag  or  buttered  mold 
and  boil  three  hours.  Enough  for  eight  per- 
sons. 

33.  Graham  Plum  Pudding. — Mix  one  cup 
molasses,  one  cup  milk,  one  tablespoonful  but- 


THE   PHYSICAL   CULTURE   COOK  BOOK.        l6l 

ter,  one-half  teaspoonful  cinnamon,  one-half 
teaspoonful  cloves,  one  cup  raisins,  seeded  and 
chopped,  one-half  cup  currants,  one  beaten  egg 
and  add  one  and  a  half  cups  Graham  flour 
mixed  with  one  teaspoonful  soda.  Beat1  well, 
fill  butered  mold  and  steam  three  hours.  Serve 
with  cream  (or  other)  sauce. 

34.  Delicate     Indian     Pudding. — Boil     one 
quart  of  milk  in  double  boiler;  sprinkle  in  two 
heaping  tablespoonfuls  of  Indian  meal,  stirring 
the  while,  and  cook  twelve  minutes,  stirring 
often.     Beat    together    three    eggs,     one    tea- 
spoonful  salt,  four  tablespoonfuls  sugar  and 
one-half  teaspoonful    ginger.     Stir    into    the 
meal  and  milk  one  tablespoonful  butter,    and 
pour  gradually  into  the  egg  mixture.     Pour 
into  a  dish  and  bake  slowly  one  hour.    Serve 
with  or  without  sauce. 

35.  Rich  Indian  Pudding  (Delicious). — Scald 
one-half  pint  Indian  meal  in    one    and  a  half 
quarts  of  milk.     Let  cool  a  little  and  add  one 
cup  suet,  two  eggs,  one  cup  raisins,  one-half 
cup  molasses,  one  teaspoonful  salt,  one  tea- 
spoonful  each  of  ginger  and    cinnamon,    two 
tablespoonfuls  of  flour.     Mix  well  and  bake 
slowly  two  and  a  half  hours. 

36.  Simple  Indian  Pudding  (Good),— Scald 


1 62       THE   PHYSICAL   CULTURE   COOK  BOOK. 

two  tablespoonfuls  Indian  meal  in  one  quart 
boiling  milk;  add  two  eggs,  a  little  salt,  three 
tablespoonfuls  sugar,  one  tablespoonful  but- 
ter. Put  into  a  buttered  mold  and  steam  two 
hours.  Serve  with  creamy  sauce  or  maple 
syrup. 

37.  Rice  Pudding  (Good). — Take  two  table- 
spoonfuls  rice,  wash,  pour  boiling  water  over 
and  let  stand  five  minutes;  throw  off,  add  a 
cup  of  sugar,  a  little  vanilla  and  two  quarts 
of  milk.     Bake  slowly  about  two  hours,  stir- 
ring occasionally  until   last  half    hour,    then 
brown. 

38.  Steamed  Rice. — One  quart  of  sweet  milk, 
two-thirds  of  a  cup  of  uncooked  rice,  and  a  lit- 
tle salt.     Put  into  cups,  set  in  a  steamer  over 
boiling  water,  and  cook  until  the  rice  is  almost 
like  jelly.     When  cold  turn  out  of  the  cups, 
and  serve  with  sugar  and  cream  or  with  pud- 
ding sauce. 

39.  Rice  Pudding  with  Raisins  or  Dates. — 

Wash  and  soak  five  minutes  three  tablespoon- 
fuls rice  and  add  one-half  cup  seeded  raisins  or 
dates  chopped,  two  eggs,  one-half  cup  sugar, 
and  bake  slowly  three-quarters  of  an  hour. 

40.  Bread  Pudding.— One  pint  of  fine  bread 


THE  PHYSICAL   CULTURE   COOK  BOOK.       163 

crumbs,  one  quart  of  milk,  one  cup  of  sugar, 
the  yolks  of  four  eggs  beaten,  grated  rind  of 
one  lemon,  butter  the  size  of  an  egg.  Bake 
until  done.  Whip  the  whites  of  the  eggs  stiff 
and  beat  in  a  cupful  of  sugar  in  which  has  been 
stirred  the  juice  of  the  lemon.  Spread  on  the 
pudding  a  layer  of  jelly  or  jam.  Pour  the 
whites  of  the  eggs  over  this  and  replace  in  the 
oven  until  slightly  browned. 

41.  Bread  and  Prune  Pudding  (Good). — Put 
two  large  slices  of  bread  and  butter  in  a  bak- 
ing dish.     Beat  yolks  of  two   eggs,   and   add 
one  cup  cooked  pitted  prunes,    mashed,    one 
pint  milk  and  twro  tablespoonfuls  sugar.    Pour 
this  mixture  over  the  bread,    and    bake  in  a 
slow  oven  one  hour,  or  until  the  custard  is  set, 
Then  beat  the  whites  of  the  eggs  to  a  stiff 
froth  with   two   tablespoonfuls  powdered  su- 
gar, spread  over  the  top  and  brown. 

42.  Prune     Pudding. — One     pound    stewed 
prunes,  white  of  four  eggs,    one    cup    sugar. 
After   the   prunes    are   stewed,   drain   off   the 
juice,  remove  the  stones,  and  chop.     Beat  the 
eggs  very  stiff,  add  the  sugar  gradually,  beat- 
ing all  the  time,  then    stir    in    the    chopped 
prunes.     Bake  twenty    minutes.     Serve    cold 
with  whipped  cream. 


1 64      THE  PHYSICAL   CULTURE   COOK  BOOK. 

43.  Prune  Dessert. — Soak    two    cupfuls    of 
prunes,  then  boil  and  stone.    Put  on  again  with 
three-quarters  of  a  cupful  of  sugar;  cook  till 
thick,  then  cool.     Add  the  beaten  whites  of 
three  eggs,  a  pinch  of  salt,  one-quarter  of  a 
teaspoonful  of  soda,  and  slowly  bake  for  fif- 
teen minutes. 

44.  Prune      Puff. — Three      tablespoonfuls 
stewed,   stoned,    mashed    prunes,    sweetened 
with  three  tablespoonfuls  powdered  sugar,  and 
all  beaten  gradually  into  the  whites  of    three 
eggs,  adding  juice  of  half  lemon  with  the  last 
of  the  whites.    When  beaten  stiff  put  into  but- 
tered dish  and  cook  twenty  minutes  over  hot- 
water  pan. 

45.  Fig  Pudding. — One-fourth     pound     figs 
chopped  fine,  two  cups  bread  crumbs,  one  cup 
brown  sugar,  one-fourth  pound  suet  chopped 
fine,  two  eggs,  the  grated  rind  and  juice  of  one 
lemon,  one  dessertspoonful  of  molasses,    one 
tablespoonful  flour.     Steam  three    hours    and 
serve  with  boiled  sauce,  flavored  with  lemon. 

46.  Chocolate  Pudding. — One  pint  milk,  one 
pint  bread  crumbs,  yolks  of  three  eggs,  five  ta- 
blespoonfuls  grated  chocolate.    Scald  the  milk, 
add  bread  crumbs  and  chocolate.     Take  from 
fire  and  add  one-half  cup  sugar,  and  the  beaten 
yolks.    Bake  in  pudding  dish  fifteen  minutes, 


?HE  S»!iYglcAL  etftftma  COOK  BOOK,      163 

Make  meringue  of  whites  of  eggs  and  three 
tablespoonfuls  sugar,  spread  over  pudding, 
and  brown.  Serve  cold  with  cream. 

CUSTARDS,   BLANC-MANGES,   JELLIES,   ETC. 

47.  Baked  Custard. — Beat  five  eggs,  five  ta- 
blespoonfuls sugar,  one  quart  milk,    one-half 
teaspoonful  vanilla,  and  bake  in  a  moderate 
oven  until  firm.     If  desired,  pour  the  custard 
into  cups,  set  in  a  pan  of    water    and    bake 
twenty  minutes. 

48.  "Floating  Island." — One  quart  milk,  five 
eggs,  pinch  of  salt,  four  tablespoonfuls  gran- 
ulated   sugar,    one-half    teaspoonful    vanilla. 
Put  the  milk  in  a  double  boiler  to  heat.    Beat 
the  yolks  of  the  eggs  and  add  the  sugar.  When 
the  milk  is  scalding  hot,  stir  it  slowly  into  the 
eggs   and    sugar.      (This    prevents    curdling, 
which  is  hard  to  avoid  if  the  eggs  are  poured 
into  the  milk.)      Pour  back  into    the  double 
boiler,  and  stir  until  it  thickens.     Then  add 
vanilla  and  set  aside    to    cool.     Just    before 
serving,  beat  the  whites  of  the  eggs  to  a  stiff 
froth  with   two  tablespoonfuls    of    powdered 
sugar,    and    drop    on    the    custard    in    little 
"islands."    The  addition  of  a  little  ring  of  cur- 
rant jelly  to  the  top  of  each  "island"  is  an  im- 
provement' in  both  the  appearance  and  taste 
of  the  pudding. 


166     fTHE  PHYSICAL  CULTURE  COOK  BOOK. 

49.  Tapioca  Pudding  (No.  i). — Soak  two  and 
a  half  tablespoonful  tapioca  in  one  cup  water 
for  an  hour.    Heat  one  pint  milk  in  double 
boiler  and  when  hot  beat  in  yolks  of  two  eggs 
and  two  tablespoonfuls  sugar.  Add  tapioca  and 
cook  one   hour,   stirring   every   few    minutes. 
When  this  pudding  is  done  put  any  kind  of 
canned  fruit  in  the  bottom    of    another    dish, 
pour  the  hot  pudding  over  it.     Cool  and  add 
one-half  teaspoonful  vanilla.    Beat  whites  of 
eggs  to  a  stiff  froth,  with  two  spoonfuls  pow- 
dered sugar  and  stir  one-half  of  it  into  pud- 
ding.   Spread  the  rest  on  the  top  and  brown  in 
oven.    Serve  a  piece  of  fruit  with  each  dish. 

50.  Tapioca  Pudding    (No.  2). — Soak    one- 
quarter  cup  tapioca  over  night.    Heat  one  pint 
milk  and  add  beaten  yolks  of  two  eggs,  one- 
third   cup   sugar   and   tapioca,    stirring1    con- 
stantly.    Cook  two  minutes.     When  cool  stir 
in  beaten  whites  of  the  eggs  and  flavor  with 
vanilla. 

51.  Tapioca  Pudding  (No.  3). — An  even  ta- 
blespoonful   tapioca,    soaked    two    hours    in 
nearly  a  cup  of  milk.     Stir  into  this  the  yolk 
of  one  egg,  a  little  salt,  and  sugar    to    taste. 
Bake  fifteen  minutes.     Beat  white  stiff,  sweet- 
en and  spread  over.     Eat  with  hard  sauce  if 
hot,  or  with  cream  if  cold. 


THE  PHYSICAL  CULTURE  COOK  BOOK,       167 

52.  Raspberry   Tapioca   Pudding.— For    a 

small  mold  of  this  pudding  there  will  be  re- 
quired one  pint  of  water,  four  tablespoonfuls 
of  tapioca,  one  tablespoonful  of  lemon  juice, 
one-third  of  a  teaspoonful  of  salt,  and  a  pint 
and  a  half  of  raspberries. 

Put  the  water  in  a  saucepan  and  on  the  fire. 
When  it  begins  to  boil  sprinkle  in  the  tapioca 
exotique,  stirring  all  the  while.  Cook  for  ten 
minutes,  stirring  continually ;  then  add  the  su- 
gar, salt  and  lemon  juice.  Rinse  a  mold  in 
cold  water.  Put  a  few  spoonfuls  of  the  tapioca 
into  it ;  then  a  layer  of  raspberries,  and  again 
tapioca.  Go  on  in  this  way  until  all  the  mate- 
rials are  used.  Set  the  mold  in  a  cool  place 
for  several  hours.  At  serving  time  turn  the 
pudding  out  on  a  flat  dish,  and  serve  with  su- 
gar and  cream  or  soft1  custard. 

53.  Rutter  Grutza  (Very  nice). — Stir    three 
tablespoonfuls  farina  into  one    quart    boiling 
water  and  cook  one-half  hour;    add    sugar  to 
taote  and  color  with  the  juice  of  raspberries. 
Boil  about  ten  minutes  or  until  thick.    Put  in 
mold  to  cool.    Turn  out  and  serve,  surrounded 
by  raspberries. 

54.  Cornstarch    Pudding. — Heat    one    pint 
milk  in  double  boiler  to  boiling  point,  and  stir 


168     ?MM  pfiVSieAL  et&¥tfftfi  &&&  wook, 


in  one  and  a  half  tablesponfuls  cornstarch  wet 
in  a  little  of  the  (cold)  milk,  two  and  a  half 
tablespoonfuls  sugar,  and  boil  until  it  thickens. 
Then  pour  into  mold,  to  cool,  and  serve  cold 
with  chocolate  sauce  or  a  boiled  custard  made 
as  follows  : 

Heat  one  pint  milk  to  boiling  in  double 
boiler.  Beat  the  yolks  of  three  eggs  with  three 
tablespoonfuls  sugar,  and  pour  some  of  the 
boiling  milk  into  them,  stirring  the  while.  Put 
all  back  into  double  boiler  and  let  thicken. 
Flavor  with  vanilla  and  let  cool.  If  a  custard  is 
made  in  this  way,  there  will  be  no  danger  of 
curdling. 

55.  Chocolate  Cornstarch.  —  Make  the    same 
as  cornstarch  pudding,  but  add  two  and  one- 
half  tablespoonfuls  chocolate  to    the    boiling 
milk  before  the  cornstarch  is  put  in.    Eat  with 
boiled  custard  sauce,  as  above. 

56.  Chocolate  Pudding.  —  Put  one  pint  milk 
in  double  boiler  with  one-third  box  gelatine, 
and  let  stand  one-half  hour  (or  until  dissolved) 
on  the  back  of  the  stove,  where  it  will  not  boil. 
Stir  two  tablespoonfuls  sugar,  two  of  choco- 
late, and  two  of  hot  water  in  a  saucepan  over 
a  hot  fire  for  about  a  minute,  when  it  should 
be  smooth.     Stir  this  into  the  milk  and  gela- 
tine, add  small  pinch  salt  and  yolks  of  two 


i  fts  PHYSICAL  .CULWRB  eeeie  B65&    169 

well-beaten  eggs.  Put  into  mold.  Serve  cold 
with  vanilla  sauce,  made  as  follows,  just  be- 
fore using: 

Beat  whites  of  two  eggs  to  stiff  froth.  Beat 
in  one-half  cup  powdered  sugar;  add  gradu- 
ally three  tablespoonfuls  milk  and  one-half 
teaspoonful  vanilla.  Serve  at  once. 

57.  Spanish  Cream. — One-half  box  of  gela- 
tine, one  quart  of  milk,  yolks  of  three  eggs, 
one  small  cup  of  sugar;  soak  the  gelatine  in 
the  milk  for  an  hour,  then  put  on  the  fire  and 
stir  well  as  it  warms ;  beat  the  yolks  very  light 
with  the  sugar,  add  to  the  scalding  milk   and 
heat  to  boiling  point,  stirring    all    the    time. 
Take  from  fire,  and  stir    in  the    well-beaten 
whites  of  the  eggs ;  add  vanilla  and  pour  into 
glasses  or  a  mold  to  cool. 

58.  Bohemian    Cream. — One    quart    cream, 
two  tablespoonfuls  sugar,  one  ounce  gelatine, 
dissolved.     Whip  half    the    cream    to  a  stiff 
froth.    13oil  the  other  half  with  the  sugar  and 
a  vanilla  bean  until  flavor  is  extracted,  or  add 
vanilla  extract  after  it  is  removed  from  the  fire. 
Add  the  gelatine,  and  when  cooled  a  little  the 
well-beaten  yolks  of  four  eggs.     Beat  until  it 
begins   to   stiffen,  then   beat    in    quickly    the 
whipped  cream.    Pour  in  well  wet  molds  and 
set  on  ice.  t 


IfQ      THE  PHYSICAL  CULTURE  COOK  BOOK, 

59.  Strawberry    Cream. — Mash    one    quart 
strawberries  with  one  cup    powdered    sugar, 
and  rub  through  a  hair   sieve.     Dissolve   one 
and  one-half  ounces  gelatine  in  one  pint  sweet 
milk.    Strain  and  add  one  pint  whipped  cream 
and  the  berry  juice.     Pour  in  a  wet  mold  and 
set  on  ice  to  form. 

60.  Strawberry  or  Raspberry  Sponge. — One 

quart  strawberries  or  raspberries,  one-half 
box  gelatine,  one  and  one-half  cups  water,  one 
cup  sugar,  juice  of  one  lemon,  beaten  whites 
of  four  eggs.  Soak  gelatine  in  one-half  cup  of 
the  water.  Mash  the  berries  and  add  half  the 
sugar  to  them.  Boil  the  remainder  of  sugar 
and  the  cup  of  water  gently  twenty  minutes. 
Rub  berries  through  a  hair  sieve.  Add  gela- 
tine to  boiling  syrup,  take  from  the  fire  and 
add  berry  juice.  Place  the  bowl  in  pan  of  ice 
water  and  beat  with  egg  beater  five  minutes. 
Add  beaten  whites,  and  beat  till  it  begins  to 
thicken.  Pour  into  wet  molds  and  set  on  ice. 
Serve  with  cream. 

61.  Orange  Charlotte. — Soak  half  a  package 
gelatine  in  half  a  cupful  cold  water;  then  add 
to  a  cupful  boiling  water  juice  of  two  oranges, 
juice  of  a  lemon,  a  cupful  sugar;  set  on  ice  and 
stir  until  thick ;  then  fold  in  whip  of  a  pint  of 
cream  and  a  pint  of  fruit  cut  small ;  pour  into 


PHYSICAL  CULTURE  COOK  BOOK. 


mold  lined  with  sponge  cake;    when    chilled 
through,  unmold. 

62.  Snow  Pudding.  —  One  ounce  of  gelatine 
in  one  pint  of  water;  dissolve  on  the  stove; 
remove,  and  when  nearly  cold  beat  to  a  stiff 
froth  with  an  egg  beater.    Then  add  the  beaten 
whites  of  three  eggs  and  five  tablespoonfuls 
of  white  sugar,  juice  of  two  lemons;  it  must 
be  long  and  well  beaten.    Serve  with  soft  cus- 
tard made  with  the  yolks  and  four  tablespoon- 
fuls of  sugar  to  a  little  over  a  pint  of  milk. 

63.  Lemon  Jelly  (Simple  and  pleasant  des- 
sert). —  Soak  one-half  box  gelatine  in  one  pint 
cold  water.  When  dissolved,  add  one  pint  boil- 
ing water,  juice  of  two  lemons    and    a  little 
grated  rind,  one-half  cup  sugar  or  more  if  it 
is  desired  very  sweet.     Pour  into  porcelain  or 
granite  ironware  mold. 

If  a  few  ripe  strawberries  are  added  while 
the  mixture  is  warm  it  makes  a  very  pretty 
and  ornamental  dessert,  served  with  whipped 
cream  piled  around  it.  Fill  the  mold  half  full 
of  jelly  and  add  some  of  the  berries,  then  set 
on  ice.  When  half  hard  add  the  rest  of  the 
jelly  and  more  berries  to  prevent  all  the  berries 
rising  to  the  top.  Let  all  harden. 

64.  Orange  Jelly.  —  Dissolve  one-half  box  of 


tttfi  PHYSICAL  et'Lfufifi  CddK  SOCK, 


gelatine  in  one-half  cup  of  cold  water  ;  cut  one* 
half  dozen  oranges  in  halves,  remove  the  fruit 
carefully  and  lay  the  skins  in  cold  water.  Add 
to  the  pulp  of  the  oranges  the  juice  of  two 
lemons,  one  cup  of  sugar  and  one  cup  of  boil- 
ing water.  Stir  all  together  and  strain.  Dry 
the  inside  of  the  skins,  fill  with  the  jelly  and 
stand  on  a  tray  until  it  begins  to  firm.  Serve 
cold. 

65.  Tutti  Frutti  Jelly.—  Soak  one-half  box 
gelatine  in  one-half  pint  cold  water.  Dissolve 
with  one  pint  boiling  water,  add  juice  of  three 
lemons,  one  and  one-half  cups  sugar.  Strain. 
When  beginning  to  stiffen  put  a  layer  of  jelly 
in  a  dish,  then  a  layer  of  sliced  bananas,  an- 
other layer  of  jelly,  one  of  sliced  oranges,  one 
of  jelly  and  one  of  grated  cocoanut,  and  finish 
with  jelly. 

PUDDING  SAUCES. 

.  i.  Creamy  Sauce.  —  Beat  one-half  cup  of  but- 
ter to  a  cream  and  add  gradually  one  cup 
powdered  sugar,  beating  the  while.  When 
light  and  creamy  stir  in  one  cup  milk  or 
cream,  a  little  at  a  time.  Beat  smooth,  place 
in  a  basin  of  boiling  water  and  stir  until 
creamy  and  foamy. 

2.  Hard  Sauce.  —  Rub    two    cups    powdered 


THE  PHYSICAL   CULTURE   COOK  BOOK.         173 

sugar  and  one  of  butter  to  a  cream.  Add  one 
tablespoonful  of  milk  or  cream  and  flavor  with 
vanilla,  or  add  one  egg  instead  of  milk. 

3.  Pudding  Sauce. — Two  coffee  cups  sugar, 
three-fourths  of  a  coffee  cup  of  butter;  rub  to 
a  cream ;  when  well  mixed,  stir  in  one-half  tea 
cup  boiled  cider,  a  little  at  a  time.    Just  before 
serving  set  in  a  kettle  of  boiling  water  until 
hot,  but  not  boiling. 

4.  Substitute  for  Cream. — Boil  three-fourths 
of  a  pint  of  sweet  milk ;  beat  the  yolk  of  one 
egg,  and  a  level  teaspoonful  of  flour  with  sugar 
enough  to  make  the  cream  very  sweet.    When 
the  milk  boils,  stir  this  into  it,  and  let  it  cool ; 
flavor  to  taste.     For  puddings  in  which  eggs 
are  used,  this  is  almost  as  good  as  rich  cream, 
and  preferable  to  thin  cream. 

5.  Fruit  Sauce. — Take  one  quart  of  any  kind 
of  ripe  fruit,  as  red  raspberries,  strawberries, 
or  peaches;  if  the  latter  they  must  be  very 
ripe.     Pare  and  mash  the  fruit  with  a  potato 
masher  and  one  cup  of  powdered  sugar.    Stir 
well  together,  and  set  on  the  fire  until  warm, 

6.  Lemon  Sauce. — Three-fourths  cup  of  su- 
gar, one-half  cup  of  butter,  one  egg,  the  juice 
and  half  the  grated  rind  of  one  lemon,  one  tea* 


174       THE  PHYSICAL  CULTURE  COOK  BOOK. 

spoonful  of  nutmeg,  and  one-half  cup  of  boil- 
ing water.  Cream  the  butter  and  sugar  and 
beat  in  the  egg,  whipped  light,  the  lemon  and 
nutmeg.  Beat  hard,  then  add  the  water,  put 
into  a  tin  pail,  and  set  within  the  uncovered 
top  of  the  teakettle,  which  must  boil  until  the 
sauce  is  very  hot,  but  not  boiling.  Stir  con- 
stantly. 

7.  Chocolate  Sauce  (No.  i). — Put   one   pint 
milk  on  in  double  boiler.    Shave  two    ounces 
chocolate  and  put  in  pan  with  four  tablespoon- 
fuls  sugar  and  two  of  boiling  water.    Stir  over 
fire  until  smooth  and  add  to  hot  milk.   Beat  to- 
gether thoroughly  yolks  of  four  eggs,  three  ta- 
blespoonfuls  sugar,  small  pinch  salt,  and  then 
add  one  gill  cold  milk.   Pour  the  boiling  mix- 
ture on  this,  stirring  well.    Return  to  double 
boiler  and  cook  fiv>  minutes,  stirring  the  while. 
Set  aside  to  cool,    stirring   occasionally    until 
cold. 

This  sauce  is  nice  for  cornstarch  pudding, 
bread  pudding,  snow  pudding,  etc.  It  is  also 
nice  for  a  dessert  served  in  glasses  with 
cream. 

8.  Chocolate  Sauce  (No.  2),  to  serve    with 
ice-cream,  is  made  by  covering  a  quarter  of  a 
box  of  gelatine    with    half  a  cupful    of  cold 
water;  soak  for  half  an  hour.     Put  a  pint  of 
cream  in  a  double  boiler  to  heat;  add  to  this 


THE  PHYSICAL  CULTURE   COOK   BOOK.         175 

two  ounces  of  grated  chocolate;  cook  until 
smooth,  then  beat  well ;  add  half  a  cup  of  sugar 
and  the  gelatine;  strain;  add  a  teaspoonful  of 
vanilla  and  set  aside  to  cool. 

ICES,  ICE  CREAMS  AND  FROZEN  PUDDINGS. 

1.  Lemon  Ice. — Squeeze  six  lemons  and  one 
orange  and  grate  one  rind.     Strain  through  a 
bag,  mix  in  one  pint  sugar  and  one  pint  water 
and  stir  until  dissolved,  and  freeze. 

2.  Orange  Ice. — Use  six  oranges    (juice  of 
all  and  grated  peel  of  three),  two  lemons,  one 
pint  sugar,  one  pint  water.     Proceed   as  for 
lemon  ice. 

3.  Pineapple  Ice. — Make  a  thin  syrup,    and 
slice  the  pineapple  very  thin  and  put  it  in  the 
syrup;  it  is  even  better  if  grated.    If  the  fruit 
is  not  obtainable,  the  canned  may  be  used  with 
excellent  results,  in  which  case  make  the  thin 
syrup  as  above,  and  in  the  quantity  wished, 
and  add  the  canned  pineapple.     Nine  persons 
out  of  ten  will  not  detect  the  difference. 

4.  Grape  Sherbet. — Mix  together  a  quart  of 
grape  juice,  two  cupfuls  of  orange  juice    and 
two  cupfuls  of  sugar.     When  the  sugar  is  all 
dissolved,  turn  into  a  freezer  and  freeze.  When 
half  frozen,  take  out  the  dasher  and  mix  well 


176       THE  PHYSICAL  CULTURE   COOK   BOOK. 

in  the  beaten  whites  of  two  eggs.     Pack  and 
set  away  to  harden. 

5.  Sherbet. — Mix  together  one  pint'  of  milk, 
one  pint  of  sugar,  one  pint  of  water  and  one 
pint  of  canned  apricots  rubbed  through  a  sieve. 
Freeze.    Peaches  may  be  used  instead  of  apri- 
cots.   Many  people  do  not  like  ice  creams,  and 
this  is  a  good  substitute,  as  it  is  more  nourish- 
ing than  regular  water  ices,  and  easy  to  make. 

6.  Pineapple    Sherbet. — One     tablespoonful 
gelatine  soaked  in  one  cup  cold  water  fifteen 
minutes.    Dissolve  with  one  cup  boiling  water. 
Take  one-half  can  grated  pineapple,  and  one 
and  one-half  cups  sugar,  juice  of  one  lemon. 
Add  strained  gelatine,  put  in  freezer,  and  pack 
with  ice  and  salt  and  freeze. 

7.  Vanilla  Ice  Cream  (i). — Beat  two  eggs, 
one  tablespoonful  flour,  one  cup  sugar  until 
light.    Add  to  one  quart  boiling  milk  and  cook 
twenty  minutes.     When  cold  add    one    pint 
cream,  tablespoonful  vanilla  and  one  cup  su- 
gar, and  freeze. 

8.  Vanilla  Ice  Cream  (2) . — Two  quarts  rich 
cream,  one  pint  new  milk,  one  pound    sugar 
and  one  teaspoonful  vanilla.     Mix  well    and 
freeze,    Or  put  milk  and  one  cut-  vanilla  bean 


THE    PHYSICAL   CULTURE   COOK   BOOK.         177 

on  fire  and  boil  slowly.  Strain  through  a  wire 
sieve,  and  when  cool  add  cream  and  sugar,  and 
freeze. 

9.  Chocolate  Ice  Cream. — One  quart  cream, 
one  pint  milk,  two  cups  sugar,  two  eggs  beaten 
light,    five    tablespoonfuls   grated    chocolate, 
rubbed  smooth  in  a  little  milk.     Heat  milk  to 
near  boiling,  pour  in  slowly  beaten  eggs  and 
sugar,    then    the    chocolate.     Cook    until    it 
thickens,  stirring  constantly.     Cool,    beat    in 
the  cream,  and  freeze. 

10.  Pineapple      Ice      Cream. — Three     pints 
cream,  one  pint'  milk,  two  ripe  pineapples,  two 
pounds  sugar.     Slice  pineapples  thin,  scatter 
sugar  over  them,  and  let  stand    three    hours. 
Cut  or  chop  the  fruit  into  the  syrup,  and  strain 
through  a  bag  of  coarse  lace.     Beat  gradually 
into  the  cream,  and  freeze.    Remove  a  few  bits 
of  pineapple,   and  stir    in    cream    when    half 
frozen.     Peach  ice  cream  made  in  the  same 
way  is  delicious. 

11.  Fruit  Ice  Cream. — One    generous    pint 
milk,  two  cups  sugar,  one  small  tablespoonful 
flour,  two   eggs,   two   tablespoonfuls  gelatine 
soaked  in  a  little  cold  water,  one  quart  cream, 
four  bananas,  half  a  pound  candied  cherries  and 
other  fruit  if  desired.    Let  milk  come  to  a  boil, 


178       THE   PHYSICAL   CULTURE    COOK   BOOK. 

beat  flour,  sugar  and  eggs  together  and  stir  in 
boiling  milk.  Cook  twenty  minutes,  then  add 
gelatine.  When  cold  add  cream.  Put  in 
freezer,  freeze  ten  minutes, -add  cup  of  fruit, 
and  finish  freezing. 

12.  Frozen     Peaches. — Take     two     quarts 
peaches,  peeled  and  sliced,  sprinkle  with  one 
pound  of  sugar  and  let  stand  two  hours.  Mash 
fine,  add  one  quart  cold  water,  and  freeze  the 
same  as  ice  cream. 

13.  Frozen  Custard. — Put  one  quart  of  milk 
into  a  double  boiler.     Beat  the  yolks  of  four 
eggs  with  one  cupful  of  sugar,  then  add  to  the 
hot  milk.    Stir  over  the  fire  for  just  a  moment 
until  it  thickens ;  then  pour  backward  and  for- 
ward from  one  vessel  to  another  until  quite 
frothy.     Add    a    teaspoonful    of    vanilla,    and 
when  cool  turn  into  the  freezer  and  freeze. 

14.  Tutti  Frutti  Pudding  is  made  by  putting 
one  quart  of  cream  in  a  double  boiler;  add  to 
the  yolks  of  five  eggs  a  cup  of  sugar;  beat 
until  light ;  stir  these  in  the  hot  cream.    Cook 
a  moment,  take  from  the  fire,  strain,  and  when 
cool  add  a  teaspoonful  of    vanilla;    turn    the 
mixture  into  the  freezer    and    freeze;    when 
frozen  stir  in  one  pint  of  whipped  cream  and 
one  cup  of  cherries,  .chopped  fine,    half    the 
quantity  of  pineapple,  chopped  fine,  and  three 


THE   PHYSICAL   CULTURE   COOK   BOOK.         179 

or  four  green  gages.     All  the  fruit    must  be 
soaked  for  an  hour  in  orange  juice. 

15.  Nesselrode  Pudding. — Shell  a  pint  of 
chestnuts,  take  off  the  skin,  put  them  in  a 
saucepan  and  cover  with  boiling  water,  boil 
ten  minutes,  and  press  through  a  colander. 
Shell,  blanch  and  pound  a  pint  of  almonds. 
Cut  a  pound  of  candied  fruits  into  small  pieces. 
Put  a  pint  of  water  and  a  pound  of  sugar  on 
to  boil ;  let  boil  fifteen  minutes.  Beat  the  yolks' 
of  six  eggs  until  very  light,  add  them  to  the 
boiling  syrup,  and  stir  over  the  fire  until  very 
hot,  then  take  off  and  beat  with  a  spoon  until 
cool.  Then  add  the  fruit  and  nuts,  with  a  ta- 
blespoonful  of  vanilla  and  a  pint  of  cream. 
Mix  well,  put  in  a  freezer  and  freeze.  When 
hard  stand  away  four  or  five  hours  before 
serving. 


180       THE  PHYSICAL   CULTURE   COOK   BOOK. 
PIES. 

Pies  are  fortunately  less  used  for  desserts 
than  formerly.  Although  it  is  possible  to 
make  a  comparatively  harmless  crust  by  avoid- 
ing much  animal  fat  and  taking  care  in  mix- 
ing, etc.,  pies  as  a  rule  are  rather  to  be  avoided. 

Use,  if  possible,  cream  or  a  good  vegetable 
oil  for  shortening.  Make  the  filling  for  pies  as 
simple  as  possible.  Apple,  or  other  fruit  pies 
are  best.  Mince  pie,  containing  as  it  often  does 
meat,  fruit,  raisins,  suet,  etc.,  is  rather  a  whole 
meal  than  an  appropriate  finish  to  a  hearty 
dinner.  The  recipe  for  a  simple  mince  pie  is 
given,  but  is  not'  recommended  as  a  very  whole- 
some dessert. 

i.  Cream  Crust  (No.  i). — A  simple  and  di- 
gestible crust  is  made  as  follows : 

Mix  and  sift  one  and  a  half  teacupfuls  of 
white  flour  with  one  and  a  half  teacupfuls  of 
Graham  or  whole-wheat'  flour.  Moisten  with 
one  scant  teacupful  sweet  crearri,  making  a  stiff 
dough.  Roll  not  quite  so  thin  as  for  white 
crust.  For  a  fruit  pie,  brush  over  the  bottom 
crust  with  white  of  egg  to  keep  the  juice  from 
soaking  in. 


THE   PHYSICAL   CULTURE   COOK   BOOK.         l8l 

2.  Pie  Crust  (2). — Dr.  Holbrook. — For  two 
pies  use  one  quart  sifted  flour;  mix  in  one- 
quarter  pound  butter,  one  teaspoonful  baking 
powder,  a  pinch    salt,    and    moisten  with  ice 
water,  using  as  little  as  possible.     Roll  very 
thin. 

3.  Cream  and  Potato  Crust  (3). — Six  pota- 
toes boiled  and  mashed,  one  cup  sweet  cream, 
one-half  teaspoonful  salt,  flour  enough  to  stif- 
fen ;  mix  quickly,  roll.     Work  and  handle  as 
little  as  possible. 

4.  Pie  Crust  (4). — One  cup  shortening,  cot- 
tolene  and  butter  mixed;  three  cups  flour;  a 
little  salt.    Sift  the  flour,  add  the  salt,  and  rub 
in  the  shortening.     Use  enough  ice  water  to 
hold  all  together,  handling  as  little  as  possible. 
Roll  from  you.     Enough  for  three  pies. 

5.  Pie  Crust  (5). — Mix    one    and    one-half 
cups  flour  with  one  saltspoonful  salt,  one-half 
teaspoonful  baking  powder;    add    one  table- 
spoonfuJ  butter  and  two  of  cottonseed  oil  or 
nui  oil;  moisten  with  ice  water. 

6.  Puff  Paste. — One  pound  of    butter,    one 
pound  of  flour;  wash  the  salt  out  of  the  but- 
ter; mix  the  flour  with  a  little  ice  water,   and 
salt;  roll  on  the  board  and  fold  in  the  butter; 


1 82       THE  PHYSICAL   CULTURE   COOK   BOOK. 

roll  very  thin  and  keep  cool,  cutting  with  a 
knife. 

7.  Apple  Pie  (No.  i). — Make  a  cream  or  po- 
tato crust  and  line  a  pie  dish.   Brush  over  with 
white  of  egg  and  fill  with  sliced  tart  apples. 
Add  three  tablespoonfuls  water;  sprinkle  with 
two  tablespoonfuls  sugar,  and  cover  with  top 
crust,  pressing  the  edges  well  together    and 
cutting  a  slit  in  the  top.    Bake  forty-five  min- 
utes   or    until     brown.     (Add     cinnamon     if 
desired.) 

8.  Apple  Pie  (No.  2)    (Delicious). — Line  a 
dish  with  cream  crust  or  crust  No.  4  or  5,  and 
slice  in  greening  apples  to  fill.    Add  top  crust 
without  sweetening,  and  bake  one  hour.     Re- 
move the  crust  carefully,  and  stir  into  the  fill- 
ing  sugar   to   sweeten,    and   one    teaspoonful 
butter.     Replace  crust'  and  serve  warm. 

9.  Apple  Tart. — Line  a  pie    dish    with    any 
good  crust,  and  fill  with  apple  sauce  (see  page 
in).    Cover  with  strps  of  pie  crust  and  bake 
one-half  hour,  or  until  brown. 

10.  Peach  Pie  (Good). — Line    a    dish    with 
crust  and  lay  in  peeled  and  sliced  peaches.    If 
peaches  are  very  ripe,  little    sugar    need  be 
used.    If  sour,  add  sugar  to  sweeten.    Moisten 


THE   PHYSICAL   CULTURE   COOK   BOOK.         183 

with  a  very  little  water,  add  top  crust  and 
bake  until  brown,  or  about  forty-five  minutes. 

11.  Peach  Meringue. — Line     a     dish     with 
cream  crust,  fill  with  canned  peaches  and  bake 
one-half  hour  without  a  top  crust'.    Then  add 
a  meringue  made    of    whites    of    three    eggs 
beaten  stiff    with    three    tablespoonfuls  pow- 
dered sugar,  and  brown. 

12.  Pineapple  Pie. — Fill  a  crust  with  the  fol- 
lowing:   Cut  up  one  pineapple,  cook  until  soft 
and  sweeten.    Add  top  crust  and  bake  one-half 
hour  or  omit  top  crust,  bake  twenty-five  min- 
utes, cover  with  meringue  made  as  for  peach 
meringue  pie,  and  brown. 

13.  Rhubarb  Pie  (Good). — Fill  a  crust  with 
stewed  rhubarb,  cover  with  top  crust,  and  bake 
thirty  minutes,  or  until  brown. 

14.  Lemon  Pie. — Mix  together  one  cup  su- 
gar, juice  and  rind  of  two  lemons,  one  table- 
spoonful  flour,  yolks  of  two  eggs  and  white  of 
on^.     Add  one  cupful  of  hot  water  and  cook 
in  a  double  boiler  until  it  thickens.     Line  a 
perforated  pie  dish  with  a  rich  paste,  bake  it 
in  a  brisk  oven,  pour  in  the  lemon  mixture 
(which  should  be  hot)  and  cover  with  a  me- 
ringue made  with  the  whites  of  two  eggs  and 


184       THE   PHYSICAL    CULTURE   COOK   BOOK. 

two  tablespoonfuls  of  white  sugar.  Set  in  a 
very  slow  oven  for  ten  minutes,  or  until  a  deli- 
cate straw  color. 

15.  Berry  Pies. — In  making  berry  pies  it  is  a 
good  plan  to  cut  a  slit  in  the  top  crust  and 
insert  a  little  chimney  made  of    cornucopia- 
shaped    paper.     This    will  prevent  the    juice 
from  boiling  out. 

153.  Cherry  (No.  i),  Blackberry,  Raspberry 
or  Plum  Pie. — Fill  crust  with  ripe  pitted  cher- 
ries, or  berries;  sprinkle  with  sugar,  according 
to  tartness  of  the  berries,  add  the  top  crust  and 
bake  thirty  to  forty  minutes. 

16.  Cherry  Pie   (2). — Fill  a  deep    pie    dish 
with  cherries,  sprinkle  them  thickly  with  su- 
gar, and  lay  around  the  edge  of  the  dish  a  two- 
inch  wide  strip  of  paste.     Spread  a  top  crust 
over  the  fruit,  joining  its  edges  to  that  of  the 
strip  of  paste  already  in    place.     Bake    in  a 
quick  oven. 

17.  Strawberry  Meringue. — Line  a  pie  dish 
with  paste ;  bake  this  carefully,  and  then  place 
in  it  a  thick    layer    of    hulled    strawberries; 
rather  small  ones  are  best  for  this  purpose. 
Sprinkle  them  with  powdered  sugar,  and  heap 
over  them  a  meringue  made  of  t'he  whites  of 


THE   PHYSICAL   CULTURE   COOK   BOOK.         185 

four  eggs  whipped  stiff  with  half  a  cup  of 
powdered  sugar.  Just  before  putting  it  in  stir 
lightly  into  it  a  cupful  of  the  berries.  Set  the 
pie  plate  containing  the  meringue  in  the  oven 
long  enough  to  brown  delicately,  and  eat  when 
perfectly  cold. 

18.  Pumpkin  Pie. — Cut  a  pumpkin  in  pieces 
without  peeling.     Scrape  off  the  inner  shreds 
that  hold  the  seeds.     Boil  with  a  pint  of  water 
in   a   porcelain-lined    kettle,    for    five    or   six 
hours.    To  four  cups  of  pumpkin  add  four  cups 
of  milk,  one  even  teaspoonful  of  salt,  one  tea- 
spoonful  cinnamon,  one  teaspoonful  of  ginger, 
three  eggs  well  beaten,  and  one  cup  of  sugar. 
Beat  the  custard  well  and  taste  it'  to  see  if  it 
is  sweet  enough.     Put  this  mixture  into  deep 
pie   plates   lined   with   pastry,    and    bake    for 
three-quarters  of  an  hour. 

19.  Custard  Pie. — Two  eggs,  one  pint  milk, 
a  pinch  salt,  one-quarter  cup  sugar.     Bake  in 
under  crust  only  in  slow  oven  forty-five  min- 
utes, or  until  ctfStard  is  set. 

20.  Cocoanut    Pie. — Same    as    above,    with 
one-half  a  grated  cocoanut  added.     The  milk 
must  be  heated  to  boiling  point1   and    poured 
over  the  cocoanut. 


1 86       THE   PHYSICAL   CULTURE   COOK   BOOK. 

21.  Mince  Pie. — This   is   the  English  mince 
pie,  and  is  more  wholesome  than  ours,  and 
very    good.     Take    two    pounds     of     finely 
chopped  suet,  four    pounds    of    grated    bread 
crumbs,  four  pounds  of  currants,  four  pounds 
of  raisins,  five  pounds  of  brown  sugar,  one  and 
one-half  pounds  of  peel,    lemon,    orange    and 
citron,  six  pounds  of  apple,  weighed  'after  be- 
ing chopped,  two  tablespoonfuls  of  cinnamon, 
two  tablespoonfuls  of  cloves,  one  tablespoonful 
of  mace,  one    tablespoonful    of    salt    and  two 
quarts  of  boiled  cider. 

22.  Mince  Meat. — Pint  bowl  of  well-cooked 
lean  beef  chopped  to  the  finest  mince  (meas- 
ured after  chopping),  two  bowls  of  tart  apples 
chopped  into  coarse  bits,  and  half  a  bowl  of 
chopped  suet.    Add  to  this  a  pound  of  seeded 
raisins,  chopped  fine,  a  pound  of  currants,  a 
quarter  of  a  pound  of  citron  cut  in  thin  slices, 
a  tablespoonful  each  of  powdered  cinnamon, 
grated    nutmeg    and    powdered    cloves.     Use 
enough  sweet  cider  to  make  these  ingredients 
very  moist.    Add  a  bowl  of  sugar  and  an  even 
teaspoonful  of  salt.     Let  the  mince  meat  boil 
up  for  ten  minutes  and  set  it  away  in  a  st'one 
jar. 


CHAPTER  XVI. 

CAKES. 

Rich  cake  is  not  very  digestible  or  whole- 
some, but  plain,  simple  cake,  in  small  quanti- 
ties, may  be  used  occasionally.  The  practice, 
however,  of  having  cakes,  crullers,  etc.,  on  the 
table  at  least  once  a  day,  is  to  be  deplored. 

A  few  general  directions  must  be  followed 
in  making  cake.  Always  cream  the  butter  and 
sugar  together  first  and  beat  the  eggs  sep- 
arately. Put  the  baking  powder  into  the  flour 
and  sift  well.  Do  not  make  too  stiff  a  dough. 
A  little  flour  dredged  over  a  cake  before  icing 
it,  will  keep  the  icing  from  spreading  and  run- 
ning oft".  Keep  the  heat  of  the  oven  regular, 
having  it  hotter  for  layer  cake  than  for  loaf 
cake.  Indeed,  layer  cake  can  hardly  bake  too 
quickly.  To  determine  if  cake  is  done,  stick  a 
straw  into  the  middle  and  if  no  dough  adheres 


1 88       THE    PHYSICAL    CULTURE   COOK    BOOK. 

to  it  the  cake  is  sufficiently  baked.  Be  careful, 
however,  not  to  open  the  oven  too  soon  after 
the  cake  is  put  in.  Water  is  sometimes  pre- 
ferred to  milk,  as  it  is  said  to  make  a  lighter 
cake. 

1.  Plain  Cake  (Simple  and  good). — One  cup 
sugar,  one-third  cup  butter,  one-half  cup  milk 
or  water,  two  eggs,    one    teaspoonful    baking 
powder,  one  and  one-half  cups  flour,  vanilla  to 
taste. 

2.  Raisin  Cake. — Proceed  as  above.    At  the 
last  add  one  cup  raisins,  dredged  with  flour. 

3.  Hickory  Nut  Cake. — Proceed  as  for  plain 
cake,  adding  one  cup  nut  meats. 

4.  Delicate  Cake. — Cream  one  cupful  of  su- 
^ar  with  one-half  cupful  of  butter.    Add  three- 
fourths  cupful  of  milk,  two  cupfuls  of  floui 
sifted  with  two  teaspoonfuls  of  baking  powder 
and  the  beaten  whites  of  four  eggs.     Flavor 
with  one-half  teaspoonful  of  vanilla  or  almond 
extract.     Bake  in  a  sheet  or  loaf  from  thirty 
to  fifty  minutes. 

5.  White  Cake. — Whites  of  six  eggs,  scant 
three-fourths  cupful  of  butter,  one  and  one- 
fourth  cupfuls  of  pulverized  sugar,  two  cup- 


THE   PHYSICAL   CULTURE   COOK    BOOK.         189 

mis  of  flour,  juice  of  one-half  lemon,  one- 
fourth  teaspoonful  of  soda.  Mix  the  soda  well 
with  the  flour.  Beat  butter  to  a  light  cream, 
add  the  flour  gradually  with  the  ends  of  the 
fingers  till  it  becomes  a  smooth  paste.  Beat 
stiff  the  whites  of  the  eggs  and  mix  in  them 
the  sugar,  now  stir  the  eggs  and  sugar  gradu- 
ally into  the  flour  and  butter,  adding  also  the 
lemon  juice.  Mix  it  all  smoothly  with  the  egg 
whites.  Let  your  oven  be  moderate  at  first. 
This  cake  may  be  made  with  one  teaspoonful 
of  baking  powder.  While  hot  spread  over  it 
the  following  icing:  A  heaping  teacup  of  pul- 
verized sugar  to  the  white  of  one  egg.  Beat 
the  white  till  it  is  slightly  foaming  only.  Put 
in  your  sugar  gradually.  Flavor  with  lemon. 

6.  Angel  Cake. — Whites  of  eleven  eggs,  one 
and  one-half  cups  granulated  sugar  sifted  once, 
one  cup  flour  sifted  with  one  teaspoonful  cream 
of  tartar  four  times,  one  teaspoonful  vanilla. 
Bake  in    an    ungreased    pan    forty    minutes. 
When  done  invert  pan  on  two-  cups    and  let 
stand  until  cake  is  cold.     One-half  this  quan- 
tity will  make  one  cake. 

7.  Gold  Cake. — Yolks  of  eight    eggs,    one- 
half  cup  of  butter,  one  and  one-half  cups  of 
sugar,  three-quarters  of  a  cup  of  milk,  two^cups 


190       THE   PHYSICAL   CULTURE   COOK   BOOK. 

flour,  one  and  a  half  teaspoonfuls  of  baking 
powder. 

8.  Marble  Cake. — One-half  cup  butter    and 
one  cup  sugar  beaten  to  a  cream,  one-half  cup 
sweet  milk,  one  and  one-half  cups  flour,  one 
teaspoonful  baking  powder,  whites  of  four  eggs 
added  last.    Take  one  cup  of  this  mixture,  add 
to  it  five  tablespoonfuls  grated  chocolate  wet 
with  milk  and  flavor  with  vanilla.    Put  a  layer 
of  white  batter  in  cake  pan,  drop  the  chocolate 
batter  with  a  spoon  in  spots ;  pour  over  the  re- 
maining white  batter,  and  bake.    Ice  with  choc- 
olate icing. 

9.  Pound  Cake. — Yolks  of  ten  eggs,  whites 
of  two  well  beaten.     One  pound  butter,    one 
pound  flour,  one    and    one-half    teaspoonfuls 
baking  powder,  one  cup  milk.    Add  flour  and 
whites  last. 

10.  Huckleberry  Cake   (Good). — One  quart 
flour,  one-half  cup  butter,  one  cup  sugar,  two 
and  a  half  teaspoonfuls  baking  powder,  one 
and  a  half  pints  huckleberries,  pinch  salt,  milk 
enough  to  make  a  rather  stiff  dough.     Bake 
in  pie  plates,  about  twenty    minutes.     Serve 
hot  for  luncheon. 

U.  Sponge  Cake.— Beat  the  yolks  of  eight 


THE   PHYSICAL   CULTURE   COOK   BOOK.         191 

eggs  well,  add  gradually  one  pint  sugar  and 
grated  rind  of  one  lemon.  Beat  whites  of  eggs 
to  a  stiff  froth,  and  add  to  yolks  and  sugar  al- 
ternately with  three  gills  flour,  stirring  very 
gently  and  just  enough  to  mix  well.  Then  add 
juice  of  one  lemon.  Bake  in  small  loaves 
twenty  minutes, 

12.  Boiled    Sponge    Cake. — Six  eggs.     Beat 
whites  first,  then  add  yolks  and  beat  very  light. 
Three-quarters  pound  granulated  sugar,  one- 
half  pound  flour,  one  gill  water,    juice   of   one 
lemon.     Boil  sugar  and  water  together  until 
clear,  pour  into  beaten  eggs,  beating  well  until 
cool,  then  add  flour  and  lemon  juice.    Bake  in 
square  sheets,  and  cover  with  boiled  icing. 

13.  White  Cake. — C  ream     together     one 
pound  of  white  sugar  and  one  pound  of  butter. 
Add  by  degrees  one  pound  of  warmed    and 
sifted  flour,  and  the  beaten  whites  of  sixteen 
eggs.    Blanch  one  pound  of  almonds  and  beat 
them  to  a  paste  with  a  little  rosewater,  grate 
on-'-  cocoanut  and  cut  into  strips  one  pound  of 
candied  citron.     Mix  them  well  together  and 
stir  into  the  batter.    Bake  in  a  moderate  oven 
till  done.     When  cold  cover    sides    and  top 
thickly   with    cocoanut    icing    flavored    with 
lemon  juice,  and  sprinkle  cocoanut  over  all. 


Ip2       THE   PHYSICAL   CULTURE   COOK   BOOK. 

14.  Farmer's  Fruit  Cake  (Good).  One  cup 
molasses,  one  and  a  half  cups  sugar,  one  cup 
raisins,  seeded,  one  cup  currants  carefully 
washed,  one  cup  butter  or  butter  and  lard 
mixed,  one  teaspoonful  salt,  one  teaspoonful 
cinnamon,  one-half  teaspoonful  cloves,  one- 
quarter  of  a  nutmeg,  three  eggs  and  flour 
enough  to  make  a  dough  so  stiff  that  it  is  hard 
to  stir.  Bake  slowly.  Do  not  try  until  it  has 
been  in  the  oven  thirty  minutes. 

1  15.  Centennial  Cake. — Three-quarters  pound 
butter,  one  and  one-half  pounds  brown  sugar, 
six  eggs,  whites  and  yolks  beaten  separately, 
one  pint  sweet  milk,  one  and  three-quarters 
pounds  flour  and  two  teaspoonfuls  baking 
powder.  Three-quarters  pound  currants, 
washed  and  dried,  one-quarter  pound  raisins 
(stoned),  one-quarter  pound  citron,  sliced,  one 
grated  nutmeg,  one  wine  glass  wine.  Sprinkle 
fruit  with  part  of  flour.  Cream  the  butter  with 
the  sugar,  add  beaten  yolks,  wine,  milk,  nut- 
meg and  flour  and  whites  of  eggs  alternately. 
Put  in  fruit  last,  mix  well  and  bak^  one  and 
three-quarters  hours. 

16.  Molasses  Cake  (Good). — One  and  one- 
half  cups  molasses,  one  cup  boiling  water,  one 
teaspoonful  ginger,  one  tablesponful  soda  dis- 


THE   PHYSICAL   CULTURE    COOK    BOOK.          193 

solved  in  the  hot  water,  two  tablespoonfuls 
butter,  flour  to  make  like  cake  dough.  Bake 
in  moderate  oven. 

17.  Aunt  Rachel's  Molasses  Cake  (Good). — 
One-half  cup  butter,  one-half  cup  hot  water, 
one  teaspoonful  soda,  one  cup  molasses,    two 
cups  flour,  one  teaspoonful  each  of  cinnamon, 
cloves  and  alspice.    Bake  in  a  moderate  oven. 

18.  Gingerbread. — One  cup    sugar,    one  of 
butter,  one-third  cup  molasses,  one-half    cup 
sour  milk  or  cream,  one  teaspoonful  soda,  one 
of  ginger,  flour  enough  to  roll.     Roll  thin  and 
bake  quickly.     Use  no    more    flour  than  just 
enough  to  make  a  dough  which  will  roll. 

19.  Layer  Cake. — The  recipe  for  plain  cake 
(see  page  188)  make  good  layer  cake. 

20.  Lemon  Jelly  Cake. — One  cup  of  sugar, 
one  scant  half  cup  of  butter,  two-thirds  of  a 
cup  of  cold  water,  one  egg,  two  cups  of  flour, 
two  teaspoonfuls  baking    powder.     Bake    in 
layers  and  fill  with  jelly. 

Jelly. — The  grated  rind  and  juice  of  one 
lemon ;  add  one  cup  of  sugar  and  one  egg ; 
beat  thoroughly  and  boil  in  double  boiler  till 
cooked.  Spread  when  cold  and  frost  with 
powdered  sugar. 


194       THE   PHYSICAL    CULTURE    COOK    BOOK. 

21.  Jelly  Cake. — Make  a  cake  as  above,  and 
spread  the  layers  with  fruit  jelly.    Cover  with 
an  icing. 

22.  Minnehaha  Cake. — One-half  cup  butter, 
one  and  one-half  cups  sugar,  T  whites  of  six  or 
the  whole  of  three  eggs,  one  cup  sweet  milk, 
two  and  one-half  cups  flour,  two  teaspoonfuls 
baking  powder.    Bake  in  three  layers.    Filling. 
— One  cup  j^sugar,    four    tablespoonfuls  water 
boiled  till  clear.     Stir  it  into  the  beaten  white 
of   one    egg,    quickly,    and    add    one-half    cup 
raisins,  seeded  and  chopped  fine,  and  one-half 
cup  chopped  hickory-nut  meats. 

23.  Lemon    Custard    Jelly    Cake. — Make  a 
dough  as  for  gold  cake,  bake  in  shallow  tins 
and  fill  with  the  following:     Yolks  of  three 
eggs,   one-fourth   pound    of    butter,    one-half 
pound  of  pulverized  sugar.     Beat  all  together 
till  light.     The  rind  and  juice  of  one  lemon. 
Put  on  to  boil  in  a  small  vessel,  and  stir  till  it 
boils.     Boil  ten  minutes.     Stir  in  the  beaten 
whites  of  three  eggs  and    boil    two    minutes 
longer,  stirring  all  the  time. 

24.  Chocolate  Cake. — Make  layers  of  "Plain 
Cake"  and  fill  with  the  following:,    Five  table- 
spoonfuls  of  Baker's   Chocolate    grated    fine, 
enough  cream  or  milk  to    wet  it,  one  cup  of 


THE   PHYSICAL   CULTURE   COOK   BOOK.         195 

sugar,  one  egg,  one  teaspoonful  vanilla  flavor- 
ing; stir  the  ingredients  over  the  fire  until 
thoroughly  mixed,  having  beaten  the  egg  well 
before  adding  it;  then  add  the  flavoring  after 
taking  from  the  fire. 

25.  Chocolate  Cake. — One-half  cup    (scant) 
butter,   creamed,  one   cup    sugar,    two    eggs, 
whites   and  yoiks  beaten   separately,  one-half 
cup  sweet  milk,  two  cups  flour,  two  teaspoon- 
fuls  baking  powder.     Boil  together  not  quite 
one-quarter  cake   chocolate    grated,    one-half 
cup  milk,  one  cup  sugar  and  one  teaspoonful 
vanilla.    When  cool  add  to  the  above  mixture. 
Bake  in  jelly  tins  and  put  boiled  icing  between 
the  layers. 

26.  Cocoanut     Cake. — Three-quarters      cup 
butter,  two  cups  sugar,  yolks  of  four  eggs  and 
whites  of  two,  one  cup  sweet  milk,  three  and 
one-ha;f  cups  flour,   two    teaspoonfuls   baking 
powder.     Bake  in  jelly  tins.     Grate  one  fresh 
cocoanut,  or  use  desiccated  cocoanut  soaked  in 
milk  and  drained.    Cover  the  layers  with  boiled 
icing,  and  sprinkle  thickly  with  cocoanut. 

27.  Cream    Cake. — Beat    three    eggs     sep- 
arately t©  a  stiff  froth ;  add  one  cup  sugar,  one- 
half  cup  flour,  one  teaspoonful  baking  powder 
and  beat  all  together.    Bake  in  two  tins.     Fill- 


196       THE   PHYSICAL   CULTURE   COOK   BOOK. 

ing:    One  pint  milk,  two  eggs,  one  cup  sugar, 
two  tablespoonfuls  cornstarch,  a  little  vanilla. 

28.  Orange  Cake. — Make    a    dough    as    for 
plain  cake,  bake  in  shallow  tins  and  fill  with 
the  following:     Grate  thin  yellow  part  of  the 
skin  of  two  oranges  into  one  cupful  of  water, 
and  boil  until  reduced  one-half;  strain,  add  one 
and  one-half  cupfuls  of  sugar,  and  boil  with- 
out stirring  until  it  will  spin  a  thread.     Now 
pour  slowly  in  a  tiny  stream  on  the  beaten 
yolks  of  three  eggs,  beating  all  the  time,  and 
keep  on  beating  until  the  mixture  stiffens.  Add 
the  juice  of  one  orange  and  the  juice  of  half  a 
lemon.     Or 

29.  Orange     Custard     Filling. — Grate     the 
thin  yellow  rind  of.  an  orange  into  one  pint  of 
milk;  heat  in  a  double  boiler,  adding  one  table- 
spoonful  of  butter ;  when  hot  add  the  beaten 
yolks  of  four  eggs  and  two  tablespoonfuls  of 
cornstarch  wet  in  a  little  milk.     Cook   until 
thick  and  all  raw  taste  from  the  starch  is  gone. 
Stir  all  the  time.     When  cold    put    between 
cake-layers. 

30.  Pineapple  Cake. — Make  a  layer  cake  and 
fill  with  a  boiled  icing  sprinkled  with  grated 
pineapple. 


THE   PHYSICAL   CULTURE   COOK   BOOK.         197 

31.  Ice  Cream  Cake. — One-half  cup   butter, 
one  and  one-half  cups  sugar,  two  cups  flour, 
one-half  cup  water,  whites  of  five  eggs,  two 
level   teaspoonfuls    baking    powder,    one-half 
spoonful  vanilla. 

Beat  butter  to  cream,  add  sugar  and  then 
vanilla;  now  add  milk,  the  whites  of  eggs 
beaten  to  a  stiff  froth,  finally  flour  and  baking 
powder.  Stir  well,  bake  in  shallow  pans,  well 
buttered.  Bake  twenty  minutes. 

Filling. — Put  two  cups  granulated  sugar  in 
a  stew  pan  with  one-half  cup  boiling  water. 
Boil  gently  ten  minutes  without  stirring.  Beat 
whites  of  two  eggs  stiff,  and  pour  syrup  in,  in 
a  slow  stream,  beating  with  a  Dover  beater  all 
the  time.  Continue  two  minutes  after  it  is  all 
in.  Two  persons  can  do  this  best. 

32.  Nut  Layer  Cake. — 'One  cup  sugar,    one 
cup  milk,  two  cups  flour,  two  even  teaspoon- 
fuls baking  powder,  butter  the  size  of  an  egg, 
two  eggs,  setting  the  white  of  one  aside  for 
frosting.     Mix  well.    Take  out  one-third,  with 
which  grate  enough  chocolate  to  make  it  dark ; 
flavor  with  vanilla.    Bake  in  three  tins,  one  of 
dark  dough,   two   of    white.      Filling. — Whip 
one-half  pint  cream,   add  one   cup   powdered 
sugar  and  one  cup  walnuts  chopped  fine.    Figs 
or  dates  are  nice  with  the  cream  instead  of 
nuts. 


198       THE   PHYSICAL   CULTURE   COOK   BOOK. 

33.  Cookies. — Two  cups  sugar,  one  cup  but- 
ter, three-fourths  cup  sweet  milk,  two  eggs, 
five  cups  flour,  two  teaspoonfuls  baking  pow- 
der.   Roll  thin  and  bake  quickly. 

•i 

34.  Soft  Cookies.— One  heaping  cup  butter, 
one  and  one-half  cups  sugar,  two  eggs,  whites 
and  yolks  beaten  separately,  three  tablespoon- 
fuls    sour    milk,    one    small    teaspoonful    soda 
(dissolved)  and  as  little  flour  as  will  make  them 
stiff  enough  to  roll.     Sprinkle  with  sugar  and 
grated  nutmeg  before  cutting,  pass  over  roller, 
cut  and  bake  a  light  brown. 

35.  Fruit  Cookies. — Two  cupfuls    of    sugar 
and  one  cupful  of  butter  creamed ;  add  yolks 
of  two  eggs,  and  beat  hard  for  five  minutes. 
Add  two  tablespoonfuls  of  sour  milk,  one  table- 
spoonful  of  cinnamon,  one  level  teaspoonful  of 
cloves,  one  half  teaspoonful  of  nutmeg  and  one 
teaspoonful  of  soda.    When  mixed  put  in  two 
cupfuls  of  chopped  raisins  rolled  in  flour,  the 
beaten  whites  of  the  eggs,  and  enough  flour  to 
make  a  dough  stiff  enough  to  roll.     The  rule 
for  flour  in  all  cookies  is  as  much,  or  rather  as 
little,  as  will  make  a  dough  that  can  be  rolled 
out  and  handled. 

36.  Grandmother's   Ginger  Snaps    (No.   j) 


THE   PHYSICAL   CULTURE   COOK   BOOK.         199 

(Good). — One  cup  brown  sugar,  one  cup  mo- 
lasses, three-quarters  cup  butter  and  lard  (or 
cottolene)  mixed,  one  teaspoonful  soda  dis- 
solved in  one-half  cupful  hot  water,  one  table- 
spoonful  ginger,  one  teaspoonful  baking 
powder,  flour  to  make  a  stiff  dough.  Roll  not 
too  thin,  cut  in  rounds,  and  bake  quickly. 

37.  Ginger    Snaps    (No.    2). — One-half    cup 
butter,  one  cup  sugar,  one  cup  molasses,   one 
tablespoonful  ginger,  two  teaspoonfuls  baking 
powder,  and  flour  enough  to  make  stiff  to  roll. 

38.  Ginger  Snaps  (No.  3). — One  cup  of  mo- 
lasses, one  cup  of  sugar,  one  cup  of  butter,  one 
teaspoonful  of  cinnamon,  one  teaspoonful  gin- 
ger, one  teaspoonful  of  soda.     Boil    this    to- 
gether from  five  to  eight  minutes;  let  it  cool; 
then  mix  with  flour  and  roll  very  thin.     Cut 
into  strips  one  inch  wide,  and  four  or  more 
inches  long.     Bake  on  floured  tins  in  a  quick 
oven. 

39.  Drop  Cake. — One  and  one-half  cups  su- 
gar, three-quarters  cup  butter,    one-half    cup 
milk,  three  eggs,  one  and  one-half  cups  flour, 
one     teaspoonful    baking   powder.     Mix     and 
bake  in  little  round  tins  for  twenty  minutes. 
Ice  with  boiled  icing  No.  I  or  chocolate  icing. 


200       THE   PHYSICAL   CULTURE   COOK   BOOK. 

40.  Spice  Drop  Cakes. — Yolks  of  three  eggs, 
one-half  cup  shortening,    one    cup    molasses, 
one-half  cup  sweet  milk,  three  cups  flour,  two 
teaspoonfuls  baking  powder.     Spice  with  nut- 
meg, cinnamon,  cloves,  and  flavor  with  lemon. 
Drop  on  buttered  paper  on  tins,  and  beke  very 
quickly. 

41.  Jumbles. — Half  cup  butter,    three-quar- 
ters of  a  cup  of  sugar,  one  heaping  cup  flour, 
two  eggs  (the  yolks  only),  extract  of  rose  to 
taste.     Beat  the  egg  yolks,  cream  the  butter 
and  sugar;  mix  these,  and  add  the  flour  and 
the  flavoring.    Make  into  round  balls  with  the 
fingers,  and  place  them  on  a  well-buttered  tin 
so  far  apart  that  when  they  flatten  they  may 
not  run  into  each  other.    Stick  a  raisin,  a  slip 
of  citron,  or  a  blanched  almond  on  top  of  each. 
Bake  in  a  steady  oven  to  a  pale  yellow.     Do 
not  brown.     While    stil    warm,    loosen     them 
from  the  pan  with  a  sharp  knife,  as  they  be- 
come very  brittle  when  cold. 

42.  Macaroons. — One  and  a  half  cups  pow- 
dered sugar,  whites  of  two  eggs,  six  ounces  al- 
mond paste.     Beat  the  whites  very  stiff ;  add 
the  sugar  and  the  almond    paste,    the    latter 
chopped  fine.    Make  into  balls  with  the  fingers 
and  bake  in  very  well  greased  pans  in  a  mod- 
erate oven.     Take  out  when  thev  are  a  deli- 


THE    PHYSICAL    CULTURE    COOK    BOOK.          2O1 

cate  brown,  but  do  not  remove  them  from  the 
pans  until  they  are  perfectly  cold. 

43.  Nut  Wafers. — Beat  together  until  very 
light  two  eggs  and  one  cupful  of  well-flavored 
brown  sugar ;  add  three  tablespoonfuls  of  flour 
and  one  cupful  of  nuts  finely  chopped.    Drop 
on  buttered  tins,  and  bake. 

44.  Pfeffernuesse     (Good,   but    rich). — One 
pound  sugar,  one  pound  butter,  two  pounds 
flour,  one-quarter  pound  almonds,  one-quarter 
ounce  ammonia,  four  eggs.    Beat  eggs  and  add 
ammonia.     Blanch  and  chop  almonds,  mix  all 
together,  let  stand  one-half  hour,  roll  out  and 
cut  in  inch  squares.     Bake  quickly. 

ICINGS. 

i.  Fondant. — A  cup  of  sugar  mixed  with  a 
quarter  of  a  teaspoonful  of  cream  of  tartar  for 
twelve  minutes  in  half  a  cup  of  water.  At  he 
end  of  this  time  this  syrup  should  be  in  sucn  a 
condition  that  a  drop  rubbed  between  the 
finger  and  thumb  will  quickly  form  into  a  ball. 
At  this  stage  pour  the  fondant  on  to  a  greased 
platter,  and  when  it  is  cool  enough  to  handle 
knead  it  with  the  hand  until  it  is  a  smooth, 
creamy  mass.  When  ready  to  use  it  put  the 
fondant  in  a  saucepan  and  set  the  saucepan  in 


202       THE   PHYSICAL   CULTURE   COOK   BOOK. 

another  containing  boiling  water.  When  the 
fondant  melts  stir  in  half  a  cup  of  walnuts,  add 
a  teaspoonful  of  lemon  juice,  and  when  the 
icing  is  a  little  cooled  pour  it  over  the  cake. 

2.  Boiled  Icing  (No.  i). — One  cup  granula- 
ted sugar,  one-half  cup  water,  one-quarter  tea- 
spoonful  cream  of  tartar.     Set  on  the  back  of 
the  stove  and  stir  occasionally  until  dissolved. 
Then  boil  until  it  will  harden  when  dropped 
into  cold  water  (or  about  eight  minutes).    Let 
cool  a  little  and  beat    until    stiff    enough  to 
spread  on  the  cake. 

3.  Boiled  Icing  (No.  2). — Boil  one  teacupful 
of  granulated  sugar  with  four  teaspoonfuls  of 
water  until  it  drops  from  the  spoon  in  threads. 
Have  ready  the  beaten  white  of  one  egg,  and 
pour  the  syrup  slowly  into  it,  stirring  all  the 
time.     Flavor,  and  spread  on  the  cake    while 
Wt  •m. 

4.  Chocolate  Icing. — One    cup    sugar,    one- 
quarter  cup  chocolate,  one-half  cup  milk,  yolk 
of  one  egg,  one  teaspoonful  vanilla. 

,  5.  Boil  together  all  the  ingredients,  until  the 
chocolate  and  sugar  are  dissolved.  When 
cool,  spread  the  icing  between  the  layers  and 
on  top  of  the  cake. 


THE   PHYSICAL   CULTURE   COOK   BOOK.         203 

6.  Frosting. — To  the  white  of  one  egg  allow 
five  tablespoonfuls  of  sugar  and  the  juice  of 
half  a  lemon.  Beat  the  egg  stiff,  or  until  if. 
will  not  fall  from  an  inverted  spoon,  and  stir  in 
the  sugar,  little  at  a  time  ;  when  all  in,  add  the 
lemon  "juice;  spread  while  the  cake  is  still 
warm,  usin^  a  broad  knife  dipped  occasionally 
into  cold  water. 


CHAPTER  XVII. 

CANNING  AND  PRESERVING. 

Use  only  porcelain  or  good  granite  ironware 
to  cook  the  fruit  in.  Weigh  ingredients  care- 
fully, and  clean  jars  well  with  boiling  water 
before  using.  Be  careful  that  the  covers  are 
in  tight,  and  use  new  rubbers,  as  old  ones  are 
unreliable. 

Cover  jellies  and  jams  with  a  thin  layer  of 
paraffine,  melted  and  poured  on  hot.  This 
is  much  better  and  easier  than  pasting  paper 
over. 

Canned  Fruit. — Canned  fruit  is  often  pre- 
ferred nowadays  to  preserved,  as  it  is  cheaper, 
more  wholesome  and  easier  to  do  up. 

Wash  and  pick  over  carefully  all  berries, 
cherries,  etc.  Peel  and  cut  in  half  peaches  and 
remove  about  half  the  pits.  Peel  and  cut  up 
quinces.  Wash  pie  plant  and  cut  into  inch 
pieces.  Peel  and  cut  up  pineapple.  Then  put 


THE   PHYSICAL   CULTURE   COOK   BOOK.         205 

into  the  kettle  with  sugar  in  the  following  pro- 
portions, and  boil  accordingly. 

Canned  Peaches. — Pare,  cut  in  half  and  re- 
move the  stones  from  all  but  a  few.  Put  in 
kettle  with  sugar,  allowing  one-quarter  pound 
sugar  to  one  pound  fruit.  Cook  only  until  just 
tender,  and  can. 

Canned  Pears. — Make  a  syrup,  allowing  one 
pint  water  and  one-quarter  pound  sugar  to  one 
quart  fruit.  Peel  pears.  When  syrup  has 
come  to  a  boil  drop  in  pears  carefully  and  boil 
until  they  are  dear  and  can  be  pierced  with  a 
fork.  Put  into  jars,  fill  with  scalding  hot' 
syrup,  and  seal. 

Canned  Apples. — Same  as  pears. 

Canned  Berries. — Wash,  pick  over  and  heat 
slowly  to  boiling.  Add  one  tablespoonful  su- 
gar for  each  quart  fruit.  Boil  fifteen  minutes 
and  can. 

Very  nice  for  the  filling  of  pies. 

Canned  Plums. — Wash  and  pick  plums. 
Make  syrup  of  one  gill  water  and  one-quarter 
pound  sugar  to  every  two  quarts  fruit.  Boil 
five  minutes,  not  too  fast;  fill  jars  with  tlv 
plums,  add  the  scalding  juice  and  seal. 


206       THE   PHYSICAL   CULTURE   COOK   BOOK. 

Canned  Tomatoes. — Peel  tomatoes  (easiest 
done  by  pouring  boiling  water  on  them  and 
skinning)  and  cut  up.  Put  into  kettle  and  boil 
one-half  hour.  Put  into  cans  and  seal.  Keep 
in  a  cool,  dark  place. 

Take  care  to  have  the  cans  well  sterilized 
and  rubbers  new,  and  the  tomatoes  will  keep 
well. 

Preserves  are  made  the  same  as  canned 
fruit  in  the  main,  allowing  more  sugar  to  the 
pound.  Either  one-half  pound  sugar  to  a 
pound  of  fruit,  or  pound  for  pound.  The  latter, 
however,  makes  exceedingly  rich  preserves,  or 
marmalade,  and  these  should  be  used  sparing- 
ly, as  the  excess  of  sugar  in  them  is  apt  to 
upset  the  stomach  and  liver. 

Canned  Strawberries. — Take  one  pound  of 
picked,  washed  strawberries  (dark  ones  are 
best),  put  six  tablespoonfuls  of  water  in  a 
saucepan;  when  it  boils  put  the  berries  in  and 
immediately  put  one-quarter  pound  of  pure 
granulated  sugar  on  the  top  of  the  berries.  Let 
them  boil  eight  minutes,  put  them  in  a  pint  jar, 
close  well,  and  be  sure  to  turn  or  to  invert  the 
jar  every  two  minutes  until  the  berries  do  not 
rise  to  the  top  of  the  jar.  This  changes  the  po- 
sition of  the  berries  and  allows  them  to  absorb 
the  liquid,  which  perserves  their  taste,  size  and 
color. 


THE   PHYSICAL   CULTURE   COOK    BOOK.         207 

Preserved  Strawberries. — As  canned,  allow- 
ing one-half  pound  sugar  to  one  pound  fruit. 

Yellow  Tomato  Preserves. — Seven  pounds 
round  yellow  tomatoes  peeled,  seven  pounds 
sugar,  juice  three  lemons;  let  stand  together 
over  night.  Drain  off  syrup  and  boil  it,  skim 
well,  then  put  in  the  tomatoes  and  boil  gently 
twenty  minutes.  Take  out  fruit  with  skim- 
mer, spread  on  dishes.  Boil  syrup  down  till 
it  thickens,  adding,  just  before  you  take  it  off 
fire,  juice  of  the  lemons.  Put  fruit  into  jars 
and  fill  up  with  hot  syrup.  When  cold,  seal 
up. 

Preserved  Cherries. — Clean  and  put  into 
kettle  with  sugar,  allowing  one  pound  sugar 
to  one  pound  cherries.  Boil  until  syrup  begins 
to  thicken,  and  can. 

Preserved  Peaches  (No.  i)  (Good).— Pare, 
cut  in  half  and  remove  most  of  the  stones.  Put 
on  the  fire,  allowing  one-half  pound  sugar  to 
one  pound  peaches,  and  let  heat  slowly,  stir- 
ring occasionally.  Let  boil  about  eight  to 
twelve  minutes,  or  until  the  fruit  is  clear.  Re- 
move peaches,  put  into  scalded  jars,  pour 
syrup  over  and  seal. 

Preserved  Peaches  (2).— Allow  half  a  pound 
of  sugar  to  one  pound  of  peaches.  Put  tbr  ^u- 


208          THE  PHYSICAL   CULTURE   COOK  BOOK. 

gar  on  the  fire  with  a  little  water;  let  it  boil 
until  the  syrup  is  clear;  then  put  in  the 
peaches,  and  let  them  boil  until  heated 
through.  Take  the  peaches  out,  and  can. 

Preserved  Quinces. — Pare  and  core  the 
quinces,  and  cut  into  halves  or  quarters,  as 
suits  the  size  of  your  jars.  Let  them  stand 
over  night  in  enough  cold  water  to  cover  them. 
In  the  morning  put  them  in  the  kettle  with 
the  same  water,  and  let  them  cook  gently  till 
you  can  just  stick  a  fork  in  them.  Take  the 
fruit  out  with  a  skimmer,  weigh  it,  and  to  each 
pound  of  fruit  allow  one-half  pound  of  sugar. 
Put  the  fruit  and  sugar  into  the  kettle,  with 
enough  of  the  water  to  make  a  good  syrup, 
and  let  them  boil  gently  until  they  are  clear. 
Take  out  carefully  with  the  skimmer  and  put 
in  the  jars;  fill  the  jars  to  the  top  with  the 
syrup.  If  there  is  a  large  quantity  of  fruit, 
and  the  kettle  is  not  large,  it  is  best  to. put  the 
fruit  in  the  syrup  a  little  at  a  time. 

Pineapple  Preserve. — Pare,  core,  cut  up  into 
shreds.  Allow  one-:half  pound  sugar  to  one 
pound  fruit.  Put  into  kettle  and  pour  in  a 
little  water,  allowing  one  cup  water  to  one 
pound  sugar.  Boil  fifteen  minutes,  and  can. 

Preserved  Citron. — To  make  four  quart  jars 


THE   PHYSICAL    CULTURE    COOK    BOOK.          209 

full  of  preserved  citron,  take  ten  pounds  citron, 
weighed  after  it  has  been  peeled  and  cut  into 
slices,  place  the  citron  with  two  quarts  boiling 
water  and  half  pint  lemon  juice,  over  the  fire, 
boil  ten  minutes,  remove  and  drain  on  a  sieve, 
then  place  a  preserving  kettle  with  five  pounds 
sugar  and  one  pint'  water  over  the  fire,  stir 
until  the  sugar  is  dissolved,  boil  five  minutes, 
add  the  citron  and  four  ounces  green  ginger, 
freed  from  the  brown  skin  and  cut  into  slices, 
boil  forty-five  minutes,  then  fill  the  citron  into 
jars,  continue  to  boil  the  syrup  without  a  cover 
until  it  coats  the  spoon ;  or  put  a  drop  on  pa- 
per; if  it  does  not  spread  it  has  boiled  enough; 
pour  the  hot  syrup  over  the  citron  in  the  jars 
to  overflowing,  close  tightly  and  set  in  a  dry 
place,  free  from  dampness. 

Quince  Marmalade. — Such  quinces  as  are 
too  knotty  or  defective  to  make  good  preserves 
may  be  pared  and  cored,  cut  into  small  pieces 
and  put  in  the  kettle  with  three-quarters  of  a 
pound  of  sugar  to  each  pound  of  fruit;  put  a 
small  cup  of  cold  water  in  first  to  prevent 
burning.  When  the  quince  begins  t'o  soften 
take  a  potato-masher  and  mash  it  to  a  pulp 
without  taking  it  from  the  fire.  Let  it  boil 
gently  for  fifteen  or  twenty  minutes,  not 
longer  than  twenty ;  take  from  the  fire  and  put 
in  jars. 


210       THE  PHYSICAL  CULTURE  COOK  BOOK. 

Peach  Marmalade. — Peel  and  cut  up.  Allow 
three-quarters  pound  sugar  to  one  pound 
fruit.  Boil  three-quarters  hour,  stirring  occa- 
sionally, and  put  in  jars.  If  desired,  crack  a 
few  pits  and  put  the  kernels  in  with  the  fruit. 

Pineapple  Marmalade. — Cut  up,  cover  with 
water  and  boil  until  tender.  Press  through 
coarse  sieve  and  add  one  pound  sugar  to  every 
pint  of  pulp.  Boil  two  hours,  stirring  often. 

Orange  Marmalade. — Peel  and  cut  in  halves 
oranges  and  pick  out  pulp,  free  it  of  seeds, 
drain  as  much  juice  as  possible,  and  put  in 
kettle  with  sugar,  allowing  one  pound  sugar  Lo 
one  pound  orange.  Let  boil  fifteen  minutes, 
put  in  pulp  and  boil  fifteen  minutes  longer. 
Put  into  jelly  jars  and  cover  with  paraffine. 

Raspberry  or  Strawberry  Jam.  —  Allow 
three-quarters  pound  sugar  to  one  pound 
fruit.  Wash  fruit  in  the  kettle,  boil  hard  fif- 
teen minutes,  add  sugar  and  boil  fifteen  min- 
utes longer.  Put  into  jelly  glasses  and  cover 
with  paraffine. 

Currant  Jelly. — Wash  the  currants  and  add 
a  few  raspberries,  about  one-tenth  as  many  as 
the  currants.  Put  into  kettle  and  boil  twenty 
minutes,  or  until  thoroughly  cooked.  Squeeze 


THE  PHYSICAL  CULTURE  COOK  BOOK.  211 

through  a  yard  square  of  cheesecloth  and 
measure  juice.  Allow  one  pound  sugar  to  one 
pint  juice  Put  the  juice  into  kettle  and 
boil  twenty  minutes.  While  the  juice  is  boil- 
ing set  the  sugar  in  a  cool  oven  to  dry,  about 
ten  minutes.  Put  sugar  into  juice;  let  come  to 
a  boil,  and  out  into  glasses. 

Grape  Jelly. — Wash  grapes  in  a  kettle  and 
cook  until  done.  Strain  through  a  sieve,  but 
do  not  press  through.  Boil  juice  five  minutes. 
Add  sugar,  allowing  pint  for  pound,  and  boil 
three  minutes  more.  Put  into  glasses. 

Quince  Jelly. — Take  the  cores  and  parings 
of  the  quinces,  put  them  in  enough  cold  water 
to  cover  them,  and  boil  them  until  they  are 
soft.  Squeeze  them,  and  add  the  juice  to  the 
water,  and  any  syrup  which  may  be  left  from 
the  quince  preserve  and  strain  it.  To  each 
pint  of  juice  allow  a  pound  of  sugar.  Spread 
the  sugar  in  pans,  and  put  it  in  the  oven  to 
heat;  it  must  be  watched  and  stirred  to  pre- 
vent burning.  Let  the  juice  boil  for  five  min- 
utes, then  pour  in  the  hot  sugar,  stirring  until 
it  is  entirely  dissolved,  and  skimming  any 
scum  that  may  rise;  there  will  be  very  little. 
Let  it  come  to  a  boil,  then  take  from  the  fire 
and  put'  in  jars  or  glasses.  The  jelly  will  be 
clear,  of  a  good  color,  and  keep  well.  All 


212       THE  PHYSICAL  CULTURE  COOK  BOOK. 

kinds  of  jellies  can  be  made  in  this  way,  and 
it  saves  much  labor  in  the  time  of  boiling  the 
juice  and  the  trouble  of  skimming. 

Crab  Apple  Jelly. — Wash  fruit,  put  into  ket- 
tle, cover  with  water  and  boil  until  thoroughly 
cooked.  Drain  through  a  sieve.  Allow  one 
pound  sugar  to  each  pint  juice,  and  cook  twen- 
ty to  thirty  minutes  longer. 

Pickled  Peaches. — Ten  pounds  of  fruit,  five 
and  a  half  pounds  sugar,  one  quart  of  vinegar ; 
mace,  cinnamon,  cloves  to  taste.  Prick  each 
peach  with  a  fork,  heat  in  water  enough  to 
cover.  Take  them  all  out;  add  to  the  water 
sugar,  vinegar  and  spices  in  a  bag.  Boil  until 
scum  ceases  to  rise,  then  return  fruit  to  syrup, 
and  can  when  tender. 

Pickled  Quinces. — Pare  and  quarter;  to  ev- 
ery ten  pounds  add  three  pounds  brown  sugar, 
one  pint  vinegar,  one  ounce  cloves,  one  ounce 
cinnamon;  boil  till  tender. 


CHAPTER  XVIII. 

BEVERAGES. 

1.  Lemonade. — Squeeze    six    lemons,    grate 
the  juice  of  one,  add  juice  of    two    oranges, 
twelve  cups  water,  sugar  to  taste.     If  desired, 
add  a  few  strawberries. 

2.  Lemon    Syrup. — Grate    the    rind    of    six 
large  fresh  lemons,  and  mix  with  a  pound  of 
fine    loaf    sugar    broken     into    small    pieces ; 
moisten  this  with  as  much  water  as  will  be 
absorbed;  place  in  a  preserving  pan  and  boil 
to  a  clear  syrup.     Add  the  strained  juice  of 
twelve  fresh  lemons,  stir  well,  pour  into  small 
dry  bottles,  cork,  and  seal.     This  syrup  put 
into  filtered  water  makes  a  delicious  lemonade. 

Orange  syrup  is  prepared  exactly  in  the 
same  way,  only  substitute  oranges  for  lemons, 
and  use  a  smaller  proportion  of  sugar. 

3.  Grape  Juice. — Wash  and  pick    over    the 
fruit  and  put  it  into  a  kettle  with  not    quite 
enough  water  to  cover  it.    Stew  until  the  pulp 


214       THE  PHYSICAL  CULTURE  COOK  BOOK. 

is  well  broken,  and  no  longer.  Strain  through 
a  cheese-cloth  sack,  and  let  drip  over  night  into 
a  porcelain  kettle ;  add  a  teaspoonful  of  sugar 
to  every  quart  of  juice,  bring  to  a  scald,  and 
bottle;  or  cool  and  use. 

4.  Raspberry  Shrub. — Four    quarts    of    red 
raspberries  to  one  quart  of  vinegar;  let  stand 
four  days,  then  strain.     To  each  pint  of  juice 
add  one  pound  of  sugar.    Boil  twenty  minutes. 
Bottle,  and  keep  in  a  dry  cool  place. 

5.  Berry  Syrups. — Make  a  syrup  by  boiling 
berries,    currants,   etc.,   as    for   canning.    Add 
water  to  taste. 

6.  Apple  Punch. — Quarter  and  core  twelve 
tart  apples.    Do  not  pare;  cover  with  one  gal- 
lon of  water,  bring  to  boiling  point,  and  cook 
without  stirring  for  twenty  minutes;  add  one 
tumbler  of  quince  jelly;  strain  through  cheese 
cloth ;  add  one  pound  of  white  grapes,  rut  into 
halves.    Serve  in  punch  glasses. 


CHAPTER  XIX. 

DISHES  FOR  CONVALESCENTS. 

In  preparing  food  for  convalescent's,  it 
should  be  borne  in  mind  that  they  cannot,  by 
reason  of  their  forced  inactivity  and  general 
weakness,  digest  as  much,  nor  as  hearty  food 
as  the  well.  Solicitous  friends  often  make  the 
mistake  of  trying  to  force  the  appetite  of  the 
recovers,  in  the  hope  that  he  may  "gain  flesh" 
by  eating  heartily.  This  is  most  wrong.  A 
little  food,  well  digested,  will  prove  much 
more  beneficial,  of  course,  than  an  overdose. 
Yet,  on  the  other  hand,  things  must  be  tastily 
cooked  and  daintily  served  in  order  that  the 
delicate  appetite  may  not  revolt  at  the  very 
sight  of  the  food. 

Different  cases,  of  course,  require  different 
treatment  in  regard  to  diet,  but  a  few  general 
rules  may  be  followed.  Do  not  give  vege- 
tables and  fruit  at  the  same  meal,  since  a  deli- 


2l6       THE  PHYSICAL  CULTURE  COOK  BOOK. 

cate  stomach  cannot  always  Digest  them. 
Boiled  rice,  cornmeal  gruel,  a  baked  potato 
can  usually  be  given  with  good  results.  The 
juice  of  an  orange,  a  baked  apple,  etc.,  if  taken 
alone,  are  useful.  Beef  tea,  and  other  meat 
broths  and  strained  soups,  are  not  foods,  but 
stimulants  and  tonics.  They  have  their  mer- 
its, however,  as  they  can  often  be  retained  by 
the  stomach,  when  the  solid  substance  of  the 
meat  would  be  rejected;  and  they  are  good  in 
cases  of  temporary  exhaustion,  etc.  Barley, 
rice  or  sago  may  be  added  to  advantage  if  the 
patient  can  digest  them.  Raw  custards,  etc., 
are  often  beneficial.  If  pure  sweet  cream  and 
milk  disagree  with  the  patient,  a  tablespoonful 
of  lime  water  may  be  added  to  each  glassful. 
For  cases  of  wasting  disease,  a  simple  mayon- 
naise is  good.  No  fat  is  more  digestible  than 
a  pure  vegetable  oil,  and  if  the  best  olive  oil  be 
used  and  the  stomach  is  not  too  exceedingly 
weak,  mayonnaise  will  be  found  very  nutri- 
tious. 

Select  the  freshest  food,  cook  it  simply,  not 
combining  several  articles  in  one  dish,  and 
serve — let  me  add  again — on  the  daintiest 


THE   PHYSICAL   CULTURE   COOK   BOOK.         217 

china  and  whitest,  finest  linen  available.  Some- 
times special  needs  of  the  body  show  them- 
selves in  desires  and  cravings  for  certain 
foods,  and,  when  possible,  should  be  gratified. 

1.  Rice  Water. — Simmer  two  tablespoonfuls 
rice  in  one  quart  boiling  water  for  two  hours. 
Strain,  add  a  pinch  of  salt,  and  use  either  hot 
or  cold. 

2.  Boiled  Rice  for  Weak  Digestions. — Put 

one-half  cup  of  rice  in  two  cups  of  boiling 
water  and  boil  twenty  minutes.  Then  put  in 
a  double  boiler;  keep  the  water  in  the  under 
vessel  for  four  or  five  hours.  If  the  rice  dries 
add  either  milk  or  water. 

3.  Toast  Water. — Cover  well  toasted  bread, 
whole  wheat  or  Graham  preferred,  with  boil- 
ing water.    When  cold,  strain  and  sweeten  the 
water  slightly  if  desired. 

4.  Barley  Water. — Pour     one    pint    boiling 
water  on  two  tablespoonfuls    of  fresh    pearl 
barley  and  boil  five  minutes;  then  throw  off. 
Pour  on  the  barley  two  quarts  of  boiling  water 
and  let  boil  until  reduced  one-half.    Strain  and 
serve  plain,  or  add  milk  or  flavor  with  a  little 
jelly  or  lemon. 

5.  Bran  Tea   (Very  nutritious). — Add    one 


2l8       THE  PHYSICAL  CULTURE  COOK  BOOK. 

pint  of  boiling  water  to  one-half  pint  of  wheat 
bran.  Let  stand  on  the  back  of  the  stove  for 
an  hour,  but  do  not  boil.  Strain  and  serve  with 
sugar  and  cream  instead  of  coffee  or  tea. 

6.  Egg  Water. — Stir  the  whites  of  two  eggs 
in  a  half  glass  of  ice  water.    Add  salt  or  sugar 
to  taste. 

7.  Apple  Water. — Slice  six    sour,    juicy  ap- 
ples, add  one  tablespoonful  of  sugar  and  pour 
over  them  one    quart    boiling    water.     Cover 
closely.    When  cold  strain. 

8.  Flaxseed  Tea. — Boil  one  cup  flaxseed  in 
one  quart  boiling  water  thirty  minutes  and  let 
stand  a  while.     Add    lemon    and    sugar  and 
serve. 

9.  Currant  Juice. — Strip  one  quart  currants 
from  the  stems  and  put  in  porcelain  kettle  with 
one  quart  water  and  heat  slowly    to  a  boil. 
Skim  and  boil  five  minutes;  strain  and  cool. 
Add  water  if  necessary  and  sweeten  to  taste. 

10.  Cornmeal  Gruel. — Sprinkle  slowly    one 
tablespoonful  cornmeal  into  one  quart  boiling 
water,  and  let  it  cook  in  a  double  boiler  three 
hours,  stirring  occasionally.    Then  add  a  little 
rich  milk  and  salt  to  taste.     If  cooked  in  this 
way  it  will  be  found  very  digestible. 


THE   PHYSICAL   CULTURE   COOK    BOOK.         219 

11.  Oatmeal  Gruel. — Into  one  quart  boiling 
water  stir  one  tablespoonful  oatmeal,  and  cook 
slowly  one  hour.     Strain    and    season.     Add 
milk  if  desired. 

12.  Oatmeal  and  Broth. — Boil  the  oatmeal 
in  beef  broth  if  desired. 

13.  Milk  Soup. — Pour  a  pint  of  boiling  milk 
over  three  tablespoonfuls  of  fine  cracker    or 
bread  crumbs.     Salt  to  taste. 

14.  Milk  and  Albumen. — A  pint  of  new  milk, 
unbeaten  whites  of  two  eggs,  a  small  pinch  of 
salt.     Put  in  a  clean  quart  bottle,  cork  and 
shake  hard  for  five  minutes. 

15.  Potato  Soup. — One  generous  tablespoon- 
ful of  mashed  potato.    Add  gradually  a  pint  of 
new  milk.     Place  on  the  stove  and  when  hot 
stir    in  -a  heaping    teaspoonful    of    cornstarch 
dissolved  in  cold  milk.     Let  boil    up    several 
times.     Season  with  salt  and  celery  salt,  or  a 
sprig  of  parsley. 

16.  Uncooked  Beef  Tea.— Only  a  little  of  this 
should  be  made  at  a  time,  as  it  sours  quickly. 
Take  one  ounce  of  beef  at  a  time,  and  as  soon 
as  one  cupful  is  given  prepare  the  next'.    The 
beef  should  be  from  the  top  part  of  the  round ; 


220       THE  PHYSICAL  CULTURE  COOK  BOOK. 

this  must  be  cut  across  the  grain,  and  shred 
down  with  a  knife.  For  each  ounce  allow  two 
tablespoonfuls  of  cold  water.  Let  the  meat 
soak  fifteen  minutes,  and  then  the  water  will 
be  colored  with  the  juice.  Use  no  salt. 

17.  Beef  Tea. — To  every  pound  of  beef,  cut 
fine  (not  chopped),  add  one  pint  cold  water, 
and  let  stand  two  hours ;  Ihen  place  over  a 
slow  fire,  or  place  on  the  extreme  back  part  of 
a  range,  where  it  may  heat  through  very  grad- 
ually; then  pull  forward  where  it  may  come 
quickly  to  a  simmer,  or  just  below  the  boiling 
point.  Stir  thoroughly  at  intervals  of  about 
ten  minutes.  In  two  hours  from  time  it  is 
placed  over  the  fire  it  may  be  considered  done, 
although  no  harm  will  be  done  if  it  remain 
one-half  hour  longer,  provided  it  does  not  boil. 
Strain  through  a  colander  into  an  earthen 
bowl.  Strain  the  second  time  through  a  fine 
tin  strainer.  If  it  has  been  properly  cooked 
and  not  allowed  to  boil  or  get  hot  too  quickly, 
there  will  remain  but  little  sediment  from  the 
last  straining.  If,  on  the  other  hand,  these 
rules  have  not  been  observed,  the  body  and 
substance  of  the  meat  will  remain  in  the 
strainer,  leaving  a  thin  watery  mixture  of  little 
value.  Practice  and  watchful  care  only  will 
enable  the  cook  to  bring  the  beef  tea  up  t'o  the 


THE   PHYSICAL   CULTURE   COOK   BOOK.         221 

boiling  point  without  letting  it  boil.  This  is 
the  test  of  the  article.  Do  not  salt  while  cook- 
ing, as  that  causes  it  to  separate. 

18.  Broth  and  Egg. — Make  a  good  broth  and 
pour  over  a  well-beaten   egg.     Season   with 
salt    and    serve    with    a  slice    of    delicately 
browned  toast. 

19.  Mutton  Broth. — Put  about  four  pounds 
of  mutton  (not  lamb),  neck  piece  preferred,  in 
cold  water  enough  to    cover.      Simmer — not 
boil — nearly  all  day,  or  until  the  meat  is  in 
shreds.      Strain    through    a    colander;    place 
liquor  in  ice  box  over  night.     Next  morning 
remove  the  grease  which  has  risen,  being  care- 
ful not  to  let  any  particles  remain  on  the  jelly. 
Keep  jelly  on  ice,  and  when  required  for  use, 
take  one  tablespoonful  to  one-half  cup  of  boil- 
ing water.    Salt  to  taste,  before  serving.  This 
is  excellent  for  those  suffering  from  dysenteric 
troubles. 

20.  Chicken  Tea. — Cut  in  small    pieces    a 
chicken   from    which  the   skin    and   fat   have 
been  removed.     Boil  the  pieces  in  one  quart 
of  water,  with  a  little  salt'  for  twenty  minutes. 
The  tea  should  be  poured  from  the  chicken 
before  the  meat  is  quite  cold. 


222        THE  PHYSICAL  CULTURE  COOK  BOOK. 

21.  Stewed  Prunes. — Buy    box    prunes,    as 
they  are  of  better  quality  than  the  open  sort. 
Soak  for  an  hour  in  cold  water,  put  in  a  porce- 
lain-lined saucepan  and  add  a  little  sugar.    Let 
them  stew  an  hour  or  more  slowly,  or  until 
they  are  soft.     These  are  very  good  in  small- 
pox, measles,  scarlet  fever,  and  the  like,  not 
only  as  food,  but  as  medicine  also. 

22.  Graham  Bread  for  Invalids. — One  pint 
Graham  flour,  one  pint  flour,  one  teaspoonful 
of  sugar,  one  of  salt,    two  of  baking  powder. 
Sift  all  well  together,  rejecting  coarse  bran  left 
in  sieve.    Add  one  and  one-half  pints  milk.  Mix 
quickly  into  smooth,  soft  dough.    Bake  in  two 
small  greased  tins  twenty-five  minutes.     Pro- 
tect with  paper  ten  minutes. 

23.  Junket. — Sweeten    to    taste    one    quart 
fresh  milk,  stir  in  one  tablespoonful  liquid  ren- 
net, and  pour  into  glass  dish.     Set    near    the 
stove  where  it  will  get  warm,  and  as  soon  as  it 
begins  to  thicken,  set  on  ice.    Serve  with  pre- 
serves and  cream. 


TABLE  OF  CONTENTS 

AND 

INDEX 


TABLE  OF  CONTENTS. 

PAGE. 


PREFACE 


CHAPTER  I. 
Bills  of  Fare  .....................................       7 

CHAPTER  II. 
Preparation  of  Whole  Wheat  ..............  ,  ......     12 

CHAPTER  III. 
Special  Instructions  .............................  ...     19 

CHAPTER  IV. 
A  Word  on  Cooking  ..............................     22 

CHAPTER  V. 
Bread,  Rolls,  Biscuit,  etc  ..........................    27 

CHAPTER  VI. 
Vegetables  ......................................     46 

CHAPTER  VII. 
Soups  ..........................................    70 


226  TABLE  OF  CONTENTS. 

CHAPTER  VIII. 

PAGE. 

Fish  ana  Shell  Fish  .............................     So 

CHAPTER  IX. 
Meat  ...........................  ................    88 

CHAPTER  X. 
Poultry  and  Game  ...............................   101 

CHAPTER  XL 
Meat  a  id  Fish  Sauces  ............................  108 

CHAPTER  XII. 
Cheese,  Eggs  and  breakfast  Dishes  ................  1  14 

CHAPTER  XIII. 
Salads  and  Sandwiches  .................  .........  127 

CHAPTER  XIV. 
Fruits  and  Nuts  .................................   1 


CHAPTER  XV. 
Desserts  ........................................  149 

CHAPTER  XVI. 
Cakes  .........................................   187 

CHAPTER  XVII. 
Canning  and  Preserving  .  .  :  ......................  <20<| 

CHAPTER  XVIIL 
Beverages  ,,..,.,.  .......  ................  ,  ......  213 

CHAPTER  XIX, 


GENERAL     INDEX, 

ALPHABETICALLY   ARRANGED. 


BEVERAGES. 

PAGE. 

Apple  Punch  214 

Berry  Syrups   214 

Grape  Juice   213 

Lemonade 213 

Lemon  Syrup   213 

Raspberry   Shrub 214 

BREAD,  ROLLS  AND  BISCUIT. 

Aerated  or  Peptic  Bread  31 

Barley  Meal  Scones  43 

Barley  Muffins 38 

Breakfast  .Muffins 37 

Breakfast  Rolls   , 34 

Brown  Bread   33 

Boston  Brown  Bread 32 

Corn  Muffins,  No,  i . , , ,,,,,,,,,,,,,.,,, 39 

NO:  i 


228  INDEX. 

PAGE. 

Corn  Pone  40 

Cream  Toast  45 

Crumpets  41 

English  Muffins 38 

German  Puffs,  No.  i 40 

German  Puffs,  No.  2 40 

Gluten  Bread 33 

Graham  Bread,  No.  i 30 

Graham  Bread,  No.  2 30 

Graham  Bread,  Peptic  32 

Graham  Gems,  No.  i 34 

Graham  Gems,  No.  2 35 

Graham  Muffins  37 

Graham  Puffs   40 

Graham  Wafers   44 

Graham  Wheatlets   44 

Grandma's  Johnny-Cake    39 

Hot  Cross  Buns 45 

Maryland  or  Beaten  Biscuit 42 

Muffins  36 

Oatmeal  Wafers 44 

Pop-Overs   41 

Rice  Griddle  Cakes , « 44 

Rice  Muffins,  No.  i «» 38 

Rice  Muffins,  No.  ? 38 

Rye  Bread 31 

Rye  Gems 35 

Rye  Muffins.  No.  i 3T 

Rye  Muffins,  No.  2 37 


PAGE. 

Sally  Lunn 35 

Tea  Rolls   33 

Waffles,  No.  i 42 

Waffles,  No.  2 42 

Whole- Wheat  Bread,  No.  i 29 

Whole-Wheat  Bread,  No.  2 30 

Whole- Wheat  Gems   34 

Whole- Wheat  Griddle  Cakes 43 

Whole-Wheat  Muffins,  No.  i 35 

Whole-Wheat  Muffins,  No.  2 36 

Whole-Wheat  Muffins,  No.  3 36 

Whole-Wheat  Pop-Overs  41 

BREAKFAST  DISHES. 

Bacon  and  Eggs  123 

Creamed  Dried  Beef  122 

Creamed    Codfish 121 

Creamed  Fish 121 

Fish  Cakes,  No.  i 121 

Fish  Cakes,  No.  2 121 

Ham  and  Eggs 123 

Ham  Patties    122 

Hash 122 

CAKES. 

Angel  Cake     189 

Chocolate  Cake    194 

Chocolate  Cake 195 


$30  INDEX. 


Centennial   Cake    ................................   192 

Cocoanut    Cake    .................................  195 

Cookies    ..................................  .  ......   198 

Cookies,   Soft   .  .  ..............  ....................   198 

Cookies,  Fruit  ...................................  198 

Cream   Cake    ....................................   195 

Delicate  Cake   .............  .......................  188 

Drop  Cake  ......................................  199 

Farmer's  Fruit  Cake   ............................   192 

Gingerbread   .....................................   193 

Gingersnaps,  Grandmother's,  No.  i  ..........  .  .....  198 

Gingersnaps,  No.  2  ...............................  199 

Gingersnaps,  No.  3  ...............................   199 

Gold  Cake   ....................................  .  .  .   189 

Hickory  Nut  Cake  ...............................   188 

Huckleberry  Cake   ...............................   190 

Ice  Cream  Cake  ..........  .  ......................   197 

Jelly  Cake    ......................................   194 

Jumbles   .........................................  200 

Layer  Cake   .....................................   193 

Lemon  Jelly  Cake   ...............................   193 

Lemon  Custard  Jelly  Cake  .......................   194 

Macaroons    ......................................  200 

Marble  Cake  ....................................   190 

Minnehaha  Cake    ................................   194 

Molasses  Cake   ...................................  192 

Molasses  Cake,  Aunt  Rachel's  ....................   193 

Nut  Layer  Cake  .................................   197 

Nut  Wafers  .  .  .  .........  201 


INDEX.  231 

PAGE. 

Orange  Cake  196 

Orange  Custard  Filling  196 

Pf effernuesse    201 

Pineapple    Cake    196 

Plain  Cake  188 

Pound  Cake   190 

Raisin  Cake   188 

Spice  Drop  Cakes   200 

Sponge  Cake  190 

Sponge  Cake,  Boiled  191 

White  Cake 188 

White  Cake  191 

CANNING  AND  PRESERVING. 

Apples,   Canned    205 

Berries,    Canned    205 

Cherries,   Preserved   207 

Citron,  Preserved  208 

Crab  Apple  Jelly   212 

Currant  Jelly   210 

Fruit,   Canned    . . 204 

Grape  Jelly 211 

Orange   Marmalade 210 

Pears,  Canned   205 

Peaches,   Canned    205 

Peach  Marmalade   210 

Peaches,  Preserved,  No.  i 207 

Peaches,  Preserved,  No.  2 - 207 


IND&J. 

PACE". 

Peaches,   Pickled    212 

Pineapple  Marmalade   210 

Pineapple  Preserve   208 

Plums,   Canned    205 

Quinces,  Preserved   208 

Quinces,   Pickled    212 

Quince  Marmalade    209 

Quince  Jelly    211 

Raspberry  Jam   210 

Strawberries,  Canned   206 

Strawberry  Jam   210 

Strawberries,    Preserved    207 

Tomatoes,    Canned    206 

Tomatoes,  Yellow,  Preserved   207 

CEREALS. 

Figs  and  Hominy  125 

Hominy 125 

Indian  Meal  Mush   124 

Rolled  Oats  125 

Rolled  Oats,  Baked  125 

Steamed  Anples  with  Oatmeal 126 

Whole  Wheat,  How  to  Prepare 17 

CHEESE. 

Baked  Cheese  Omelet  lip 

Cheese  Omelet    118 

Cheese   Muff    . 120 


INDEX. 


PAGE. 

Cheese   Ramekin    120 

Welsh  Rarebit    .  .  120 


CONVALESCENTS,  DISHES  FOR. 

Apple  Water   218 

Barley  \Vater   217 

Beef  Tea  220 

Beef  Tea,  uncooked  219 

Bran  Tea   217 

Broth  and  Egg  221 

Chicken  Tea   221 

Cornmeal  Gruel   218 

Currant  Juice   218 

Egg  Water   218 

Flaxseed  Tea   218 

Graham  Bread  for  Invalids 222 

Junket    222 

Milk  and  Albumin   219 

Milk  Soup   219 

Mutton  Broth   221 

Oatmeal  Broth  219 

Oatmeal  Gruel    219 

Potato  Soup  219 

Prunes,   Stewed    22fi 

Rice  Water   217 

Rice,  Boiled,  for  Weak  Digestions 217 

Toast  and  Water  217 


INDEX, 

EGGS. 

PAGE. 

Baked  Eggs  118 

Boiled  Eggs  115 

Egg  Timbales  I  IQ 

Lgg  Timbales,  with  Cheese  119 

Eggs,  with  Bread  Sauce  119 

Deviled  Eggs   1 18 

Moulded  Eggs  1 16 

Omelet,  No.  i 1 16 

Omelet,  No.  2 117 

Omelet,  Apple  1 18 

Omelet,  Ham   117 

Poached  Eggs   1 16 

Scrambled  Eggs  1 16 

FISH  AND  SHELL  FISH. 

Baked  Fish   82 

Boiled  Fish  80 

Broiled  Fish   81 

Clam  Chowder,  No.  i 85 

Clam  Chowder,  No.  2 86 

Clams,  Deviled  87 

Eels,  Stewed   80 

Fish  a  la  Creme 82 

Fried  Fish  81 

Oysters  a  la  Providence  84 

Oysters,  Broiled 83 

Oysters,  Broiled   83 


INDEX,  *3j 


PAGE, 

Oysters,  Creamed   85 

Oysters,  Fricasseed  84 

Oyster   Omelet    84 

Oysters  on  Crackers  85 

Oysters,  Panned   83 

Oysters,  Philadelphia   82 

Oysters,  Roasted  in  Shell  83 

Oysters,   Scalloped    83 

Oysters,  Stewed 83 

FRUIT. 

Apples  140 

Apples,  Baked  140 

Apples,  Dried   141 

Apple  Sauce 140 

Bananas,  Baked,  No.   i 143 

Bananas,  Baked,  No.  2 143 

Berries   142 

Cherry  Salad   144 

Crab  Apples,  Stewed  141 

Dates,  Stuffed   144 

Dates,  with  Cream  144 

Dried  Peaches  or  Apricots,  Stewed 142 

Figs  and  Rhubarb 145 

Fruit  Salad   144 

Oranges   142 

Pears,  Baked   141 

Pears,  Steamed   141 


INDEX. 

PAGE. 

Pears,   Stewed 141 

Pineapple   142 

Prunes,   Stewed    222 

Prunes,    Stuffed    144 

Quinces,  Stuffed 141 

Rhubarb,  Stewed  143 

ICES,  ICE  CREAMS  AND  FRCZEN  PUDDINGS. 

Chocolate  Ice  Cream  177 

Frozen  Custard  178 

Frozen  Peaches      178 

Fruit  Ice  Cream  177 

Grape  Sherbet   175 

Lemon  Ice   175 

Orange  Ice  175 

Pineapple  Ice  175 

Pineapple  Ice  Cream  177 

Pineapple  Sherbet   176 

Sherbet   176 

Tutti-Fruitti  Pudding 178 

Vanilla  Ice  Cream,  No.  1 176 

Vanilla  Ice  Cream,  No.  2 176 

ICINGS. 

Boiled  Icing,  ^o.   1 202 

Boiled  Icing,  No.  2 202 

Chocolate  Icing   202 

Fondant   201 

Frosting 203 


INDEX.  237 

MEATS. 

PAGE. 

Beef,  Bewitched  91 

Beef,  Corned   91 

Beef,  Pot  Roast  of , 89 

Beef,  Roast   «Sy 

Beef,   Stew   91 

Beef  Stew  98 

Beef  Tongue   92 

Beefsteak  90 

Ham,  Boiled   97 

Delmonico  Steak  90 

Hamburg  Steak  91 

Lamb  and  Macaroni   98 

Lamb,  Blanquette  of 93 

Lamb  Chops   92 

Lamb  Croquettes   99 

Lamb,  Roast 92 

Lamb,  a  la  Jardiniere,  Stewed 92 

Meat  Balls  98 

Mutton,  Boiled 92 

Mutton  Cutlets 93 

Mutton  Stew   93 

Pork,  Baked  Tenderloin  of 97 

Pork,  Roast   \ . .  97 

Sweetbreads,  Broiled   96 

Sweetbreads,  Creamed 96 

Veal,  Blanquette  of 94 

Veal,  Cheese  * 96 


238  INDEX. 

PAGE. 

Veal  Croquettes  99 

Veal  Cutlets,  No.  i 94 

Veal  Cutlets,  No.  2 94 

Veal  Loaf  96 

Veal,  Minced  99 

Veal,  Potpie  95 

Veal,  Rechauffee 99 

Veal,  Roast   94 

NUTS. 

Boiled  Chestnuts   146 

Creamed  Walnuts   146 

Lyonnaise  Chestnuts   146 

Nut  Loaf  145 

Nuttose  Timbales  147 

Roasted  Almonds  147 

Vegetable  Turkey   , 146 

PIES. 

Apple  Pie,  No.  i 182 

Apple  Pie,  No,  2 182 

Apple  Tart 182 

Berry  Pie  184 

Blackberry  Pie 184 

Cherry  Pie,  No.  i 184 

Cherry  Pie,  No.  2 , 1^-4 

Cocoanut  Pie , , . ". , , 185 

Pff 


INDEX. 


239 


PAGE. 

Lemon  Pie  183 

Mince  Meat  186 

Mince  Pie   186 

Peach  Meringue    183 

Peach  Pie  182 

Pie  Crust,  Cream 180 

Pie  Crust  No.  2 181 

Pie  Crust,  Cream  and  Potato 181 

Pie  Crust,  De  Holbrook's  181 

Pie  Crust,  No.  4 181 

Pie  Crust,  No.  5 181 

Pineapple  Pie   183 

Puff  Paste  181 

Pumpkin  '. 185 

Raspberry  or  Plum 184 

Rhubarb  Pie  183 

Strawberry  Meringue 184 

POULTRY  AND  GAME. 

Chicken,  Baked,  Omelet  105 

Chicken,  Blanquette  of 105 

Chicken,  Broiled    104 

Chicken,   Fricasecd .........  103 

Chicken,  Pan  Broiled 105 

Chicken  Pie   104 

Chicken  Potpie   ..«,.,.  r  3 

Chicken,  Roast  ,, '.,.,«,..  103 


240  INDEX. 

PAGE, 

Chicken,  Terrapin    105 

Duck,  Roast   106 

Goose,  Roast   106 

Grouse  au  Cresson   106 

Partridge,  Roast  106 

Pigeon,  Roast  106 

Quail,  Broiled   106 

Quail,  Roast    106 

Rabbit,   Roast    107 

Turkey,  Boiled   102 

Turkey,  Oyster  Stuffing  102 

Turkey,  Ragout  of 102 

Turke-"    Roast  101 

Turkey,   Scallop   103 

Venison,  Roast   107 

PUDDINGS. 

Apple  Pudding   150 

Apple  Pudding  (Boiled)   152 

Apple  Pudding,  Dutch   150 

Apple  Dumplings,  No.  1 152 

Apple  Dumplings,  No.  2 152 

Apple  Snow 153 

Apple,  Snow  .153 

Apple  Tapioca 151 

Batter  Pudding  156 

Berry  Puff 158 

Berry  Pudding,  Steamed 155 


i  INDEX.  241 

PAGE. 

Blackberry  Pudding   156 

Bohemian  Cream   169 

Bread  and  Apple  Pudding 151 

Bread  and  Prune  Pudding  163 

Bread   Pudding    162 

Brown  Betty 151 

Brown  Betty,  Peach   153 

Cherry  Dumplings    157 

Cherry  Pudding,  Baked   156 

Cherry  Pudding,  Boiled 157 

Children's  Pudding   153 

Chocolate  Pudding    164 

Chocolate   Pudding   168 

Cornstarch   Pudding    167 

Cornstarch  Pudding,  Chocolate   168 

Custard,  Baked 165 

Fig  Pudding    164 

Floating  Island    165 

Fruit  Puff  Pudding   155 

Fruit  Pudding   158 

Fruit  Pudding,   Stewed   159 

Fruit  Pudding,  Plain    159 

Huckleberry  Pudding   158 

Indian  Pudding,  Delicate  161 

Indian  Pudding.  Rich 161 

Indian  Pudding,  Simple  , 161 

Lemon  Jelly   171 

Orsnge  Jelly  , »..,«,,,  ifl 


242  INDEX. 

PAGE. 

Orange  Roly  Poly  159 

Orange  Charlotte   , . .   170 

Peach  and  Tapioca  Pudding  153 

Peach  Cottage  Pudding 155 

Peach  Pudding,  Baked  . .   154 

Peach  Pudding,  Delicious 154 

Poor  Man's  Pudding 160 

Plum  Pudding,  Graham  160 

Plum  Pudding,  Grandma's   160 

Prune  Dessert 164 

Prune  Pudding   163 

Prune  Puff 164 

Raisin   Puff    158 

Raspberry  Pudding  155 

Rice  Pudding   162 

Rice  Pudding,  Steamed   162 

Rice  Pudding,  with  Raisins  162 

Rutter  Grutza   167 

Snow  Pudding   171 

Spanish  Cream  169 

Strawberry  Cream   170 

Strawberry  Short  Cake 158 

Strawberry  or  Raspberry  Sponge  170 

Tapioca  Pudding,  No.  i 166 

Tapioca  Pudding,  No.  2 166 

Tapioca  Pudding,  No.  3 166 

Tapioca  Raspberry  Puddiner 167 

Tutti-Frutti  Jelly  172 


INDEX.  243 

PUDDING  SAUCES. 

PAGE. 

Creamy  Sauce   172 

Chocolate  Sauce,  No.  i 174 

Chocolate  Sauce,  No.  2 174 

Hard  Sauce  172 

Fruit  Sauce   173 

Lemon  Sauce   173 

Pudding  Sauce  173 

Substitute  for  Cream   173 

SALADS. 

Apple  Salad  131 

Asparagus   Salad    130 

Beet  Salad  130 

Cabbage   Salad    129 

Cauliflower  Salad    128 

Chestnut  Salad   132 

Chicken  Salad    132 

French  Fruit  Salad  132 

Lobster  Salad   133 

Nut  and  Orange  Salad  132 

Nut  and  Chicken  Salad  132 

Oyster  Salad  133 

Potato  Salad,  No.   I 128 

Potato  Salad,  No.  2 128 

Tomato  Salad,  No.  i I2Q 

Tomato  Salad,  No.  2 130 

Vegetable   Salad , 131 


244  INDEX. 

PAGE. 

Watercress 130 

Winter   Salad    130 


SALAD  DRESSINGS. 

Boiled  Salad  Dressing,  No.  1 134 

Boiled  Salad  Dressing,  No.  2 135 

Dressing  without  Oil,  No.  1 134 

Dressing  without  Oil,  No.  2 134 

French  Dressing  133 

Mayonnaise   ,. 133 


SANDWICHES. 

Baked  Bean  Sandwich  136 

Brown  Bread  Sandwiches   136 

Celery  Sandwich    137 

Cream  Cheese  Sandwiches  137 

Egg  Sandwiches   137 

Jam  Sandwiches 138 

Lettuce   Sandwich   135 

Nut  and  Date  Sandwiches  136 

Nut  Butter  Sandwiches  136 

Olive  Sandwiches 136 

Peanut  Sandwiches  136 

Rolled  Fig  Sandwiches   137 

Roast  Beef  Sandwich 137 

Sandwich  . . , ,.  <  < « J35 


INDEX.  245 

SAUCES. 

PAGE. 

Apple  Sauce  in 

Bread  Sauce   no 

Caper  Sauce  109 

Cranberry   Sauce    in 

Cream  Sauce,  No.  I 112 

Cream  Sauce,  No.  2 112 

Chestnut  Sauce   no 

Drain  Butter,  No.  1 112 

Drain  Butter,  No.  2 112 

Egg  Sauce   112 

Hollandaise  Sauce   113 

Maitre  a  Hotel  Sauce 113 

Mushroom  Sauce  in 

Onion   Sauce 1 10 

Oyster  Sauce   1 10 

Sauce  Bordelaise   109 

Sauce  Tartare   113 

Sauce  Soubice 109 

Tomato  Cream  Sauce  108 

Tomato  Sauce  108 

SOUPS. 

Asparagus   Soup    73 

Bean  Soup   75 

Bouillon   76 

Cauliflower  Soup   75 

Celery  Soup,  No.  i 74 


246  INDEX. 

PAGE. 

Celery  Soup,  No.  2 74 

Chicken  or  Turkev  Soup 77 

Chicken  Soup,  German   77 

Clam  Soup   78 

Lentil  Soup  76 

Milk-Soup,  German  78 

Mock  Turtle  Soup  77 

Oxtail  Soup   76 

Oyster  Soup   78 

Pea  Soup,  Green   72 

Pea  Soup,  Split   75 

Potato  Soup   72 

Salsify   Soup    73 

Soup  Maigre   72 

Soup  Stock,  No.  i 71 

Soup  Stock,  No.  2 71 

Tomato   Bisque    73 

Tomato   Soup    74 

Veal  Soup    77 

Vegetable   Stock   71 

VEGETABLES. 

Artichokes   67 

Asparagus   65 

Beans,  Baked  63 

Beans,   Fricasseed    63 

Beans,  Boston  Baked  62 

Beans,  Lima  63 


INDEX.  247 

PAGE. 

Beans,  Mashed  63 

Beans,   String    64 

Beets    56 

Beets  with  Vinegar  56 

Brussels   Sprouts    58 

Cabbage,  Boiled    57 

Cabbage,   Creamed   57 

Carrots  and  Peas  53 

Carrots,  Mashed   54 

Carrots,  Stewed   53 

Cauliflower   57 

Cauliflower  au  Gratin  58 

Celery,  Stewed   59 

Cold  Slaw  57 

Corn,   Baked    61 

Corn,    Boiled    6 1 

Corn,   Roast 62 

Corn,    Stewed    62 

Cucumbers,   Stewed   66 

Egg  Plant   66 

Lentil  Cutlets   64 

Macaroni  with  Cheese   69 

Macaroni  and  Tomato  Sauce  69 

Macaroni,  a  la  Creme 69 

Mushrooms,   Stewed   67 

Onions,   Baked    56 

Onions,    Boiled    56 

Onions.   Fried   56 


248  INDEX. 

PAGE. 

Parsnip  Bail-   55 

Parsnips,  Boiled   54 

Parsnips,  Buttered  55 

Parsnips,   Mashed 55 

Parsnips,   Scalloped   55 

Peas,  au  Gratin  64 

Peas,  Canned   65 

Peas,  Green  64 

Potatoes,  Baked  50 

Potatoes,  Boiled 49 

Potatoes,  Creamed  50 

Potato  Croquettes   51 

Potatoes,  Delmonico   52 

Potatoes,  Hashed  Browned   52 

Potatoes,   Mashed   50 

Potatoes,  Mother's  Milk  50 

Potato  Puff 52 

Potatoes,  Roasted  with  Beef 51 

Potatoes,   Sacked   51 

Potatoes,  Saratoga  52 

Potatoes,   Scalloped    51 

Potatoes,  Sweet,  Boiled  53 

Potatoes,   Sweet,  Browned 53 

Ragout  of  Vegetables  67 

Rice,  Boiled,  No.  i 68 

Rice,  Boiled,  No.  2 68 

Rice,  Boiled,  No.  3 68 

Rice  Croquettes   69 

Salsify,  Fried   : 59 


IiNDEX. 


249 


PAGE. 

Salsify,  Stewed   58 

Spinach   59 

Squash,  Baked  66 

Squash,  Summer   65 

Squash,  Winter  66 

Succotash   62 

Time  for  Cooking  Vegetables 48 

Tomatoes,  Baked  60 

Tomatoes,   Broiled    60 

Tomatoes,   Panned   60 

Tomatoes,   Scalloped   61 

Tomatoes,   Stewed    61 

Tomatoes,  Stuffed   59 

Turnips,  Creamed   54 

Turnips,   Boiled   54 

Turnips,  Mashed   54 

Vegetable  Marrow   66 


